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Sarah's Seared Scallops with Habanero Salsa

SARAH101Aud
Spicy Scallops
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
A taste of Seared Scallops, Peach Habanero Salsa, Basil Oil, and Almonds.
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ingredients
  • For the Scallops:
  • 1 pound U10 Sea Scallops
  • Salt and Pepper to taste
  • 2 tablespoons Grapeseed Oil
  • For the Peach Habanero Salsa:
  • 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 Basil Oil:
  • 1 1/2 cups Basil 
  • 1/2 cup Grapeseed Oil
  • 1/4 cup Olive Oil
  • Salt to taste
  • For the Garnish:
  • 1/4 cup Marcona Almonds (roasted; rough chopped)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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
    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.
  • 3
    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.
  • 4
    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.