Seared Sea Scallops with Peach Salsa

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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.

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Monahan's Seafood

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