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Sauteed Sea Scallops With Caramelized Peaches

Sauteed Sea Scallops With Caramelized Peaches created by Derf2440

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

Ready In:
27mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Warren Drew
Contributor
@Warren Drew
Contributor
"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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  1. clifflventhal
    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.
    Reply
  2. Derf2440
    Sauteed Sea Scallops With Caramelized Peaches Created by Derf2440
    Reply
  3. Derf2440
    Sauteed Sea Scallops With Caramelized Peaches Created by Derf2440
    Reply
  4. Derf2440
    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.
    Reply
  5. Warren Drew
    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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