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Almond-Crusted Scallops
- Serves
4
- Difficulty
Medium
- Ready in
20 min
Published 2013
These plump scallops are inspired by North African flavours, and their gentle sweetness is highlighted by the dates, nutty almonds and subtle fragrance of mahlab. The sharpness of the preserved lemons and verjuice works well to balance it out, and the buttery goodness is always welcome.
Ingredients
100 g 3½ oz 1 cup 1
Method
- Put the ground almonds and mahlab, if using, in a large mixing bowl, mix well and season to taste with salt.
- Break the eggs into another bowl and whisk well. Toss the scallops in the whisked egg to coat. Remove them from the egg, shaking them to remove any excess egg, then add them to the ground almond mixture. Toss again to coat.
- Heat the oil in a fr
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