Yield: 4 servings
 
Ingredients:
Fresh Peach Salsa (yields about 1½ cups of salsa):
1 medium-large ripe peach, pitted and diced
½ small white onion, diced small
½ to 1 whole jalapeno, seeded and minced (more or less to taste)
2 tablespoons chopped fresh parsley or cilantro
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
1 teaspoon raw, local honey (optional)
1 generous pinch each sea salt and freshly-ground black pepper
Pan-Seared Scallops:
Olive oil, for the pan
1¼ lbs (570 g) large sea scallops, rinsed and patted completely dry
Salt and pepper
 
Directions:
  1. For the Fresh Peach Salsa
    1. Combine all ingredients in a medium bowl; cover and refrigerate while you sear the scallops.
  2. For the Pan-Seared Scallops
    1. Heat a large non-stick skillet over high heat.
    2. While it’s heating up, pat the scallops completely dry and season them with a little salt and pepper.
    3. Once the skillet is hot, add a little oil to coat the bottom.
    4. When the oil is hot and rippling, add the scallops, being careful not to overcrowd the pan (cook the scallops in batches if necessary)
    5. Once they’re in the pan, turn the heat down slightly to between high to medium-high.
    6. Sear the scallops on the first side (about 3 to 4 minutes), and then flip and sear on the second side (about 2 to 3 minutes).
    7. Transfer the scallops to a paper towel-lined plate to drain any excess oil.
  3. Serve the Pan-Seared Scallops warm, topped with Fresh Peach Salsa.