Sauteed Sea Scallops With Caramelized Peaches

"Most Excellent recipe i invented while doing a demonstration at the local Bon Ton store. I had the ing. in front of me and it was worth it"
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
27mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • place oil in sautee pan and heat until light smoke.
  • lightly season scallops w/salt and pepper.
  • carefully add scallops to pan (do not crowd).
  • lightly brown and turn scallops.
  • add shallots garlic and peaches.
  • shake and flip in pan to mix.
  • add sugar and keep moving for 2 (two) minutes.
  • place on plate.
  • put peaches on top.
  • squeeze fresh lemon just before serving.
  • goes great with jasmine or basmati rice steamed.

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Reviews

  1. Sorry this one didn't really do it for us. The timming seemed off, the peaches did not get caramelized, I think because the time was too short. By the time the peaches etc., were ready the scallops had become a little tough. if I were to try this again, I would remove the scallops and keep them warm while I caramalized the rest of it, then return the scallops to the pan. The taste was good and it was nice over brown basmati rice, I might try it again doing it as stated above because the taste is good.
     
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Tweaks

  1. Anyone who has successfully cooked scallops would know that keeping them in the pan after they were done would overlook them. Take the Scallops out when done, after 2-3 minutes, do the sauce, then add them back in for a few seconds, mixing with the sauce. Then serve and enjoy.
     

RECIPE SUBMITTED BY

hi all, I am a chef and started in the business when i was 10yrs. old. standing on a milk crate doing dishes at my dads restaurant. I have cooked in health spas to cooking for the mentaly handicapped. I have made t-v appearances and many compatitions. I ice carve and do many other garnde mange works. I have my own catering business and i also cook at a prestigious retirement community. If i had all the time in the world i would make a book of all my favorite collections.
 
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