1 pound U10 Sea Scallops Salt and Pepper to taste 2 tablespoons Grapeseed Oil
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.
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)
For the Peach Habanero Salsa: Combine all ingredients and adjust seasoning.
1 1/2 cups Basil 1/2 cup Grapeseed Oil 1/4 cup Olive Oil Salt to taste
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.
1/4 cup Marcona Almonds (roasted; rough chopped)
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.