Scallops with Almonds

Ingredients (Serves 6)

12 medium sea scallops, tough muscle removed from side of each, if necessary 

3 tablespoons extra-virgin olive oil

Fine sea salt

Freshly ground black pepper

1/2 cup coarse plain breadcrumbs

1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese

1/3 cup minced celery (about 1/2 stalk) 

1 1/2 teaspoons finely chopped flat-leaf parsley

2 medium shallots, thinly sliced

1 1/2 tablespoons Cognac

3 tablespoons slivered almonds, finely chopped

Instructions

Special equipment: 12 scallop shells (optional).

Rinse scallops under cold water, then pat dry with paper towels. In a bowl, toss scallops with 1 tablespoon oil; lightly season with salt and pepper. 

In a shallow bowl, mix together breadcrumbs, cheese, celery, parsley and ¼ teaspoon salt. In batches of 2 or 3, roll scallops in breadcrumb mixture to generously coat, pressing gently to help crumbs adhere. Transfer to a large plate.

Heat oven to broil. 

In a large nonstick skillet, heat remaining 2 tablespoons oil over medium-high heat. Add shallots, then scallops; cook, turning scallops once, for 6 minutes. Add Cognac and pinch salt and pepper; cook until liquid is evaporated, 1 to 2 minutes more. Remove pan from heat. 

Reserving bits in skillet, transfer scallops to a broiling pan; sprinkle with almonds. Broil until scallops are opaque in center and tops are golden, about 1 minute. Transfer scallops to shells, if using, or small plates. Sprinkle with pan bits. Serve warm.