Scallops with spicy peach relish can be made quickly. The relish is loaded with fresh peach and lime flavor.

INGREDIENTS

l-1/2 lbs. sea scallops*
3 Medium sized peaches, very ripe, chopped
1 Red bell pepper, chopped
1 Orange or yellow bell pepper chopped
2 Tspn minced jalapeno pepper*
1 Medium sized red onion, very finely chopped
2 Tblspn chopped fresh cilantro (or 1 tblspn dried cilantro)
4 Tbsp fresh lime juice
3 Tblspn flour
Salt and pepper to taste
2-1/2 Tbspn olive oil

DIRECTIONS

Put peach, peppers, onion, cilantro and lime juice in medium bowl, stir and set aside to marry flavors of relish uncooked.

Place flour, salt and pepper in large paper or plastic bag and shake to mix. Add scallops, and shake to coat. Cut bag open and separate any clustered scallops. You want each scallop floured well.

Heat olive olive in large pan of medium high heat. Carefully add scallops and saute, turning often until a light golden brown. This will take 7 to 9 minutes. Remove scallops and place on brown paper to drain oil.

Place scallops on plate, top with relish. Serve immediately.

Serve with quickly sauteed spinach or a quick spinach and peach salad. See recipe below.

Make 4 servings



Spinach and Peach Salad with Walnuts

INGREDIENTS

1 Large bag of baby spinach, rinsed and dried
2 Ripe peaches, peeled cut into bite-sized pieces*
1/2 Cup of walnuts, broken
Raspberry dressing or vinaigrette*

DIRECTIONS

Place spinach, peaches and walnuts in a large serving bowl and add just enough dressing to coat each piece of lettuce and other ingredients. Toss and serve.

Hints
*Use rubber gloves when handling hot peppers.
*Spicy peach relish is good with any sauteed or broiled fish.
*Do not substitute bay scallops for sea scallops, they are too small.
*Dip peach in boiling water for a minutes for easier peeling.

Product Recommendations
. Doles packaged baby spinach
. Newman's Own Lighten Up Raspberry & Walnut Dressing