Almond-Crusted Sea Scallops with Tomato-Onion Gratin (Anytime)

Scallops:
1.5 lbs sea scallops, rinsed and patted dry
1/2 cup ground almonds
1/2 tsp salt
1/4 cayenne pepper
1 tbsp olive oil

Gratin:
1 medium onion (preferably Vidalia), sliced
2 medium tomatoes, cut into 1/4 inch thick wedges
1/3 cup grated Parmesan cheese
2 garlic cloves, chopped
2 tsp olive oil
1/4 cup fresh cilantro, coarsely chopped
Salt & pepper to taste

In a large bowl, toss the onions, tomatoes, olive oil, garlic, and salt & pepper. Spread out evenly in an 8x8-inch baking dish coated with olive oil cooking spray. Bake for 25 minutes at 450 degrees.

While the tomato-onion gratin is baking, process the almonds in a blender until ground into a coarse meal, and then spread onto a diner plate. Sprinkle the scallops with salt and cayenne, and then press them into the almond meal. Roll the scallops around until almond meal adheres to all sides, and then shake off the excess.

Heat some of the olive oil in a large skillet over medium-high heat,a nd add only enough scallops to coat the bottom of the pan in a single layer. Sear the scallops about 2 minutes on each side until they are browned and crisp. Transfer the browned scallops to a plate and sear the remaining scallops in the same manner, adding oil as needed.

Arrange the scallops on top of the tomato-onion gratin and garnish with cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user SIXWING.