Scallops are delicious and can be cooked in minutes! Scallops have a delicate texture with a clean, sweet flavor, tasting of the ocean. They are rich in Omega-3 fatty acids and relatively low in calories. In other words they are good for you. I love it when you find something so tasty that is good for you, too! Scallops are also very versatile and can be prepared in numerous ways, from simple searing and grilling to sautéing, deep frying, stir-frying, and baking. They also go nicely with a wide variety of ingredients and are perfect when you have no time to cook, i.e. weeknight meals. Because scallops are very perishable, you should use some basic fish sense when purchasing them. Like any seafood, be sure to smell the scallops before purchase. The scallops should smell clean, sweet and like the ocean. If they have a strong fishy odor, buy something else for dinner as they are past their prime. Also, keep in mind that because Scallops are lean protein, they can become tough and chewy if overcooked. As such, it is critical not to overcook scallops as they can go from a succulent delicacy to a rubbery lump pretty fast. Always watch them when cooking to make sure that you remove them from the heat when they are still moist, juicy and plump.
This is a recipe we devised after the Parker County Peach Festival when we had a bushel of peaches to use. Scallops seemed the perfect foil. This is a lovely dish that we are sure you will enjoy. Give it a try and let us know what you think.
For the salsa
- 1 3/4 cups diced peeled peaches (about 3 large)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 3 tablespoons fresh lime juice, divided
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced seeded jalapeño chile
- 2 teaspoons minced peeled fresh ginger, divided
- 1 garlic clove, minced
For the scallops
- 2 tablespoons soy sauce
- 2 teaspoons oriental sesame oil
- 16 large sea scallops
- 2 tablespoons honey
- Fresh cilantro leaves
Mix peaches, red bell pepper, green onions, 2 tablespoons lime juice, chopped cilantro, jalapeño, 1 teaspoon ginger, and garlic in small bowl to blend. Season to taste with salt and pepper. (Salsa can be made 2 hours ahead. Cover and refrigerate.)
Whisk soy sauce, sesame oil, and remaining 1 teaspoon ginger in medium bowl to blend. Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
Preheat skillet over medium-high heat with 2 Tbsp Olive Oil. Whisk honey and remaining 1 tablespoon lime juice in another small bowl. Sprinkle scallops with salt and pepper and place in skillet. Grill scallops until just opaque in centers, brushing occasionally with honey glaze, about 2 minutes per side.
Spoon salsa into center of platter. Remove scallops from pan and arrange atop salsa. Sprinkle with cilantro leaves, serve and enjoy.