Seared Scallops with Peach Salsa

Seared Scallops with Peach Salsa

Seared Scallops over Peach Salsa is a light, elegant, summery restaurant-quality dish that’s also super easy.

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.

Products used: Tuscan Herb Olive Oil & Peach Balsamic, Tuscan Herb Olive Oil & Peach Balsamic, Tuscan Herb Olive Oil, Peach Balsamic Vinegar

Ingredients

Ingredients for the Scallops:
12 large sea scallops, side muscle removed, patted dry
2 tablespoons SOOC Tuscan Herb Olive Oil
Salt and pepper
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Ingredients for the Peach Salsa:
1 teaspoon SOOC Tuscan Herbs Olive Oil
1 tablespoon SOOC 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

2-4