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Sautéed Sea Scallops with Caramelized Peaches

There are tastes that really complement each other when combined, and this is one of them. The sweetness of deliciously tangy peaches with the delicate flavor and texture of sautéed sea scallops, plus steamed jasmine or basmati rice brings this East Indian-inspired dish to life with a tapestry of flavors.

Sautéed Sea Scallops with Caramelized Peaches is an exotic treat that’s sure to impress foodies and fans of seafood alike. Today’s wonderful recipe is courtesy of Genius Kitchen.com:

Lobster Tail Pastry Sfogliatella Sautéed Sea Scallops with Caramelized Peaches courtesy of GeniusKitchen.com, photo by Derf2440

Ready In: 27 minutes

Serves: 4

Pastry Ingredients:

  • 24 sea scallops
  • Salt and pepper (to season)
  • 2 tablespoons olive oil
  • 1 teaspoon chopped garlic (fresh)
  • 1 tablespoon chopped shallot
  • 2 peaches (peeled and chopped)
  • 1 teaspoon sugar
  • 1 whole lemon

 

Directions

Place oil in sauté pan and heat until it lightly smokes.

Lightly season scallops with salt and pepper.

Carefully add scallops to pan (do not crowd).

Lightly brown and turn scallops.

Add shallots, garlic and peaches.

Shake and flip in pan to mix.

Add sugar and keep moving for 2 (two) minutes.

Place on plate.

Put peaches on top.

Squeeze fresh lemon just before serving.

Serve on top of either jasmine or basmati rice.

...You could also try substituting shrimp for the scallops, or preparing the dish with both shrimp and scallops for a savory shellfish extravaganza!