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.
