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.
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.
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Scallops with Peaches, Jalapeños and White Wine(serves 2)
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.