Scallops with Peaches, Jalapeños and White Wine

by katerina on August 23, 2012

Pan-seared Scallops with Peach Salsa

This simple pan-seared scallop appetizer topped with a warm peach and jalapeño sauce was created for two reasons. First because it is peach season and they look divine and secondly because a reader requested it. More specifically he requested: “a scallop dish, something spicy”, and I am only too happy to oblige.

Pan-seared Scallops with Peach Salsa

If you are quick at the stove this recipe comes together very fast, if you are a bit timing shy, then cook the sauce first followed by the scallops – they will not benefit from any waiting.

You can request recipes as well, don’t hesitate to drop me an email.

Print Recipe

Scallops with Peaches, Jalapeños and White Wine

(serves 2)

1/2 jalapeño
1 small shallot
1 peach
6 large fresh scallops
salt and pepper
1 teaspoon olive oil
1 teaspoon vegetable oil
1/4 cup white wine
1 tablespoon cold butter

Remove the seeds from the jalapeño and dice fine. Also dice the shallot. Pit the peach and chop into a large dice. Set aside. Remove the abductor muscle from the scallops (on the side of each scallop there is a tough little muscle that easily pulls off). Pat the scallops dry and sprinkle with salt and pepper.

Heat a small skillet to medium-high heat, and a larger, medium sized skillet to medium heat. Once hot, add the vegetable oil to the small skillet and the olive oil to the medium skillet. Add the shallots, peaches and jalapeño to the medium skillet along with a pinch of salt and give it a toss. Add the scallops to the smaller pan.

You want to cook the sauce and the scallops simultaneously, the scallops should be cooked until browned on both sides and medium rare through, about 2-4 minutes on the first side and 2 on the second though the size of the scallops will greatly effect this. Once they are in the pan, leave for at least 2 minutes so you can get that nice brown colour.

In the meantime let the peaches cook, tossing regularly for 90 seconds then add the wine. Allow to reduce by half. Remove from the heat and whisk in the cold butter one third at a time.

When the scallops are cooked serve alongside the sauce immediately.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time:15 minutes
Calories(approximate per serving): 215

{ 3 comments… read them below or add one }

Elena August 23, 2012 at 2:22 pm

Not at all to the point, but hooray for people using “effect” as a verb :)


Gen August 26, 2012 at 2:06 pm

I have been reading your blog for quite some time and have used some of your recipes before, all to great success I might add, but this one, I just had to tell you that I’ve made it the past two night because the first it was just so good, who knew peaches would marry so well with the scallops, obviously you, lol, the only thing I did different was use a ‘ring of fire’ red chili instead of the jalapeno because that was what I had on hand, thank you for sharing this recipe, I’ve already shared it with a few people,
Have a happy day!


katerina August 28, 2012 at 9:14 am

@Gen, I am very glad to hear this! Sometimes I wonder if the stranger combinations will appeal to readers.

@Elena – always pleased to be syntactically correct!


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