Seared Scallops over Peach Salsa is a light, elegant, summery restaurant-quality dish that’s also super easy.
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Serves: 2-4
If you believe that scallops are a fancy dinner reserved only for dining out, this homemade seared scallops recipe begs to differ! Buttery, melt-in-your-mouth tender grilled scallops - just like you'd expect at your favorite restaurant.
In this recipe, large wild-caught scallops are seasoned very simply with salt, pepper, and some Tuscan Herb olive oil, then quickly sautéed in a pan right on the stove. Then they're served over fresh peach salsa to make a simple dinner that is brimming with flavor and feels extra special.
Serve these up for date night, to impress your guests or on any night that just needs a little extra flare or that fancyish feeling.
Ingredients for the Scallops
12 large sea scallops, side muscle removed, patted dry
2 tablespoons Olive Oil
Salt and pepper
Ingredients for the Peach Salsa
1 teaspoon Olive Oil
1 tablespoon Peach Balsamic Vinegar
4 fresh peaches sliced and diced
2 cups mixed cherry and grape tomatoes, quartered or diced
1-2 ears of corn, cooked and removed from the cob or 2 cups frozen corn kernels
1 red medium onion, diced
1 jalapeño, seeded and minced (Include some seeds for more spice.)
½ bunch fresh parsley, minced
1 teaspoon chili powder
Juice from 1 lime
Salt and pepper
Directions
Take the scallops and season both sides with salt and pepper.
Grab a medium sized bowl and add the peaches and all the other ingredients.
Stir and add the lime juice, olive oil and balsamic vinegar.
Mix all together, chill in the refrigerator at least one hour before serving.
In a medium frying pan add 1-2 tablespoons of olive oil and heat over medium heat until smoking. Add the scallops and cook on each side for 1-2 minutes until the scallops are cooked to your liking. Avoid over cooking so they don’t taste like rubber.
Place the peach salsa onto your plate and top with seared scallops.
Squeeze more lime juice on top and sprinkle with more fresh parsley if desired.
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