Sarah's Seared Scallops with Habanero Salsa

Spicy Scallops

skill level

Easy

time

1-30min

servings

cost

Contributed by : Sarah

A taste of Seared Scallops, Peach Habanero Salsa, Basil Oil, and Almonds.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 1 pound U10 Sea Scallops
Salt and Pepper to taste
2 tablespoons Grapeseed Oil

instructions For the Scallops: Pat the scallops dry with paper towels. Season with salt and pepper. In a large skillet, heat oil until almost smoking. Add scallops and sear on one side for approximately 2 minutes or until nice and golden. Flip scallops over, shut off heat, and hold for plating.
step 2

ingredients 2 cups Peaches (peeled and diced)
1/2 Habanero Pepper (seeded and chopped)
2 tablespoons minced Shallots
1 tablespoon Lime Juice
1/2 tablespoons Honey
1/2 tablespoons grated Ginger
1/2 tablespoon Salt
1 Green Onion (thinly sliced)

instructions For the Peach Habanero Salsa: Combine all ingredients and adjust seasoning.
step 3

ingredients 1 1/2 cups Basil
1/2 cup Grapeseed Oil
1/4 cup Olive Oil
Salt to taste

instructions For the Basil Oil: Blanch basil in salted boiling water for about 15 seconds, then plunge into an ice bath to cool. Place basil in a blender and slowly stream oils in, pureeing until fine. Strain and season with salt.
step 4

ingredients 1/4 cup Marcona Almonds (roasted; rough chopped)

instructions For the Garnish: Place the cooked scallops on a plate. Lay the peach salsa next to the scallops, drizzle with basil oil, and garnish with crushed almonds.
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