Seared Scallops with Peach Salsa
INGREDIENTS FOR SCALLOPS:
Ingredients for the Scallops:
12 large sea scallops, side muscle removed, patted dry
2 tablespoons Tuscan Herb Olive Oil
Salt and pepper
INGREDIENTS FOR SALSA:
1 teaspoon Tuscan Herbs 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, mince
1 teaspoon chili powder
Juice from 1 lime
Salt and pepper
Instructions:
1. Take the scallops and season both sides with salt and pepper.
2. 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.
3. 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.
4. 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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