Scallops and Peach Salsa
Alright, I’ve really outdone myself this time. In only 15 minutes I created a delicious plate of seared, buttery scallops, grilled asparagus and fresh, sweet peach salsa. As I was sipping my wine and eating like a queen I thought to myself, why would I ever pay for a fancy meal again when I can make a plate of luxury all on my own? So I sipped more wine and pat myself on the back thinking the kitchen gods were in my favor. Then I looked down at Jack drooling while he wondered why the kitchen gods short changed him and left no scraps behind. Sorry, Jack!
This peach salsa is downright unbeatable when peaches are summer-ripe and juicy. I have childhood memories of picking fresh peaches and eating them while still warm from the sun. The juice dripping down my face with hands entirely too sticky, but I didn’t even care. There is just nothing like it. I wait all year for summer produce so I can binge and generally overdo it.
My best advice for scallops – keep the accompany sides simple. Scallops cook really fast so take advantage of a labor free night in the kitchen by serving them with a low maintenance pasta or simple vegetable. In this recipe I tossed asparagus with just a little oil, salt and pepper and grilled them while searing the scallops in a cast iron skillet. I think I spent more time prepping the salsa than I did actually cooking the scallops and asparagus. But, the scallops still took the spotlight.
Scallops and Peach Salsa Recipe
Serves 1; easily doubles for 2.
Ingredients
Peach Salsa
- 2 small or medium sized peaches, peeled and diced
- 1 and 1/2 Tbsp red onion, minced
- 1 Tbsp cilantro, chopped
- 2 tsp jalapeno, minced (about 1/2 of a jalapeno)
- 1/2 tsp lime juice
- 1/2 tsp honey
Scallops
- 4-5 sea scallops
- 1/2 Tbsp butter
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Directions
Peach Salsa
- Cut two peaches in half and remove the pits. Slice the peaches into quarters and then into eighths.
- Run a non-serrated knife along the inside of the skin to separate the skin from the flesh. Dice the peaches into small chunks.
- Remove the peel from a red onion and slice the onion in half. Finely slice a quarter of the onion and mince into 1 and 1/2 Tbsp.
- Remove the cilantro leaves from the stems and chop into 1 Tbsp.
- Remove the top and seeds from a jalapeno. Mince the jalapeno into 2 tsp.
- In a bowl, combine the peaches, red onion, cilantro, and jalapeno.
- Add 1/2 tsp lime juice and 1/2 tsp honey. Stir to combine.
- Set the salsa aside.
Cook the Scallops
- Scallops have a small side muscle that helps them attach their shells. It can be a little chewy to eat so check the scallops to see if it is still attached. If so, peel it off with your fingers. If you don’t see it, it may have already been removed.
- Pat the scallops on both sides with a paper towel to make sure they are dry.
- Season both sides of the scallops with salt and pepper.
- In a skillet (preferable a cast iron or well-seasoned skillet, but use whatever you have), heat 1/2 Tbsp of butter until it’s hot, but not burning. (A droplet of water should sizzle, but the pan shouldn’t be smoking.)
- Place the scallops into the hot skillet and cook for 3 minutes without moving or flipping the scallops.
- Peak underneath to make sure the scallop is turning a golden brown (but not burning!). When they look golden, use tongs to flip the scallops.
- Cook for anther 3 minutes on the second side. As the scallops cook, spoon the excess butter in the pan over top of the scallops. (If the pan is dry or the scallops are sticking, you may need to add a bit more butter.)
- When the scallops are golden brown on each side, remove them from the skillet. Serve with the peach salsa.
I tossed asparagus in oil, salt and pepper and grilled it while cooking the scallops. You can substitute any vegetable or vegetable puree’ as a side dish.
The sweetness of the peach salsa compliments the seasoned, butter crust on the scallops. If your peaches are really sweet you can skip the honey or vice versa, if the peaches are slightly out of season you may need to add a little extra honey. With the peaches being the star of the salsa use the freshest peaches you can. Out of season peaches are sometimes a little mealy.
When you are buying your scallops, look for sea scallops not bay scallops. The sea scallops are larger and better for searing. When I make this recipe for 1 person, I use 4-5 scallops. You can adjust the number of scallops to your liking.
Use the Extra Ingredients
If you have leftover salsa, layer it on toasted bread with a little bit of brie or ricotta cheese and a drizzle of honey. The small portion size of this salsa means you will have leftover red onion, jalapeno, and cilantro. Grab some tomatoes and make a quick, homemade pico de gallo so nothing goes to waste.
Home
