So, the other day I walked into the bathroom and found the entire contents of the medicine cabinet strewn into the sink. Makeup, deodorant, toothpaste, medicine. It wasn’t pretty.
I was completely baffled, racking my brain as to what I could have done to upset Mike and provoke such a passive-aggressive attack.
It turns out, our deceptively sweet and innocent-looking kitten (Elsa, who – not for nothing – we’ve affectionately nicknamed “Killer Kitty”) was to blame. (Personally, I think she’s still peeved that we had to start closing our bedroom door at night to prevent her from waking us up in the pre-dawn hours by charging full-force onto our stomachs and body-slamming our heads.)
Anyway, when I made this scallop dish, Elsa went completely crazy over the smell. She was pretty miffed that I had to barricade myself while taking pictures so she couldn’t get a close-up sniff, and then to add insult to injury, I wouldn’t even let her have a taste when it was time to feast. I don’t know what she’s going to scheme up, but I know I’m in for it.
All I can say is that Elsa has great taste because this dish was fantastic.
Perfectly seared scallops are a great blank slate to show off the pop of fresh flavors going on in this peach salsa.
- 1 medium-large ripe peach, pitted and diced
- ½ small white onion, diced small
- ½ to 1 whole jalapeno, seeded and minced (more or less to taste)
- 2 tablespoons chopped fresh parsley or cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon raw, local honey (optional)
- 1 generous pinch each sea salt and freshly-ground black pepper
- Olive oil, for the pan
- 1¼ lbs (570 g) large sea scallops, rinsed and patted completely dry
- Salt and pepper
- For the Fresh Peach Salsa, combine all ingredients in a medium bowl; cover and refrigerate while you sear the scallops.
- For the Pan-Seared Scallops, heat a large non-stick skillet over high heat. While it’s heating up, pat the scallops completely dry and season them with a little salt and pepper. Once the skillet is hot, add a little oil to coat the bottom. When the oil is hot and rippling, add the scallops, being careful not to overcrowd the pan (cook the scallops in batches if necessary); once they're in the pan, turn the heat down slightly to between high to medium-high. Sear the scallops on the first side (about 3 to 4 minutes), and then flip and sear on the second side (about 2 to 3 minutes). Transfer the scallops to a paper towel-lined plate to drain any excess oil.
- Serve the Pan-Seared Scallops warm, topped with Fresh Peach Salsa.