Dinner in 20 minutes: Almond-crusted scallops

Here, dates, almonds, and citrus complement the sweetness of creamy, pristine scallops.

2 servings

1/2 cup packed blanched almonds (may substitute almond meal)

1/2 preserved lemon

1/4 cup packed pitted dates

2 tablespoons salted butter

3 or 4 limes

1 large egg

6 large dry-pack scallops (do not use frozen)

Sea salt

2 tablespoons sunflower or safflower oil

1. Grind the almonds in a mini-food processor to the consistency of fine crumbs. Transfer to a bowl.

2. Rinse the preserved lemon well, and pat dry. Cut the rind into very thin strips, or finely chop it. Coarsely chop the dates. Cut each tablespoon of butter into 3 or 4 pieces.

3. Squeeze enough juice from the limes to yield 1/4 cup to 1/3 cup (to taste).

4. Lightly beat the egg in a medium bowl. Add the scallops, and turn to coat evenly. Shake off excess egg, then transfer to the ground almonds, coating scallops on top and bottom. Place on a plate.

5. Pat the scallops dry with paper towels. Season lightly with salt all over.

6. Heat oil in a medium nonstick skillet over medium heat. Once the oil shimmers, add the scallops; cook for about 2 minutes on each side, until golden brown and just opaque and slightly yielding to the touch (not quite firm).

7. Transfer the cooked scallops to a clean plate.

8. Immediately add the lime juice to the skillet, using a wooden spatula to dislodge any browned bits in the pan. Cook for 2 minutes, then reduce heat to medium-low; whisk in the butter a few pieces at a time to create a lightly creamy sauce. Increase the heat to medium-high, continuing to whisk. As soon as the butter begins to foam up a bit, remove from the heat (or the butter will start to burn).

9. Return scallops to the pan with the preserved lemon and dates. Toss gently. Serve right away.

- Adapted from Pomegranates

& Pine Nuts: A Stunning

Collection of Lebanese,

Moroccan and Persian Recipes,

(Duncan Baird, 2013)

Per serving: 600 calories, 22 g protein, 28 g carbohydrates, 47 g fat, 11 g saturated fat, 145 mg cholesterol, 680 mg sodium, 5 g dietary fiber, 16 g sugar.