Almond-Crusted Scallops with Jerk Mayo

In a small bowl, combine mayonnaise, minced garlic, lime juice, cayenne, ground ginger, thyme, cinnamon, cloves, and salt. Whisk until smooth and fully incorporated. Cover and refrigerate until ready to serve.

On a cutting board, roughly chop the almonds into small pieces. In a shallow dish, mix together the chopped almonds, almond flour, and black pepper. Set aside.

Season the scallops generously with ½ tsp salt. Press each scallop firmly into the almond mixture, coating the top and sides completely. Place on a plate, crust-side up, and let sit at room temperature for 5 minutes while the oil heats.

Heat a large cast-iron or stainless skillet over medium-high heat until shimmering. Add olive oil and let it shimmer and flow across the pan, about 1 minute.

Gently place the scallops crust-side down into the hot oil. Sear undisturbed for 1-2 minutes until the crust is deep golden and releases easily. Flip each scallop and cook the other side for 1-2 minutes until the scallop feels firm but yields slightly when pressed. Internal temperature should reach 57-63°C for medium. Work in batches if needed.

Transfer the scallops to a serving platter, crust-side up. Serve immediately with the jerk mayo on the side or drizzled over the top.