Seared Sea Scallops with Peach Salsa
Serves 4
- 1 1/2 lb. dry pack sea scallops
- Pinch of Monahan’s Cajun seasoning, or Paul Prudhomme’s Cajun Magic
- Olive oil
Lightly coat scallops with Cajun seasoning (on the flat sides). Heat an iron skillet or heavy pan over med – high heat. Add enough olive oil to cover bottom of pan. When sizzling hot, add scallops (flat side down). Sear till nicely browned, 2-3 min.. Flip and after another 2-3 min, check and see if scallops are barely opaque in the center. Serve on top of salsa.
Peach Salsa
- 2 cups peeled and cubed nice ripe peaches
- 1/4 cup purple onion, finely chopped
- 2 T cilantro, finely chopped
- 2 T fresh lime juice
- 1 T jalapeño pepper seeded and finely chopped
- 1 T rice wine vinegar
- 2 t finely chopped mint leaves
- 1-2 t honey (to taste)
Gently mix all ingredients.
