Seared Scallops with Peach Salsa

Serves

10 Minutes

Prep Time

15 Minutes

Cook Time

["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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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