|1 lb.||Aqua Star sea scallops, thawed|
|2 tsp.||olive oil|
|1/4 lb.||fresh cherries, pitted|
|2||cloves garlic, minced|
|1/4 cup||chicken broth|
|1 tsp.||dried thyme|
|salt and pepper to taste|
Soak cherries in sherry for 20 minutes.
Over medium-high heat sear scallops in oil for 2-3 minutes per side. Remove and keep warm. In the same pan add garlic and almonds and sauté until golden.
Add sherry-soaked cherries, broth and thyme; cook over high heat for 6-8 minutes until sauce thickens. Season to taste and spoon mixture over scallops and serve.
Source: Aqua Star