@alexbakerstudios: ✨GIVEAWAY✨ I’m teaming up with @citarellagourmetmarket to celebrate their 21 Day Seafood Challenge with this Seared Scallops with Amandine Vinaigrette Recipe by giving away a $150 gift card – and you could win 21 days of Seafood for 2 as the grand prize, too! Giveaway details and full recipe are below! To Enter: • ☑ Follow @citarellagourmetmarket & @chefalexbaker (yes, we check 😉) • ❤ this post. • Tag 2 friends that you would like to join you in the Citarella 21-Day Seafood Challenge in the comments • Bonus entries when you share your favorite fish dishes with hashtag #CitarellaChallenge. The Week 2 contest closes at 11:59 pm EST on 1/15 (US entries only) the winners will be contacted via DM. No purchase necessary to enter. This giveaway is in no way affiliated with Instagram. Seared Scallops with Amandine Vinaigrette 10 scallops 2T olive oil 1T unsalted butter 4g shallot 1 garlic clove 50g white balsamic 50g almond butter 50g olive oil 17g water 28g almonds 1/2 lemon 1T chopped chives Salt & pepper Toast almonds for 10 minutes in a 350 oven. Chop. To make the vinaigrette roughly cut shallot and add to a blender or quart sized container if using an immersion blender. Add garlic, balsamic, almond butter, olive oil, water and salt and pepper to taste. Pulse until the vinaigrette comes together but there are still bits of shallots throughout. About 5 pulses. Turn your pan on high heat. Once hot add olive oil. Dry your scallops well and season with salt. Sear on high heat until golden brown on one side. Flip and add butter. Baste for one minute and turn off heat. They cook quickly so be sure to not over cook. Remove from pan. Plate scallops with vinaigrette, top with almonds, lemon zest, a squeeze of lemon, and chives. @citarellagourmetmarket #scallops #giveaway

Alex Baker

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Thursday 09 January 2025 12:50:19 GMT