Guest Author - Vannie Ryanes
Scallops with spicy peach relish can be made quickly. The relish is loaded with fresh peach and lime flavor.
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 black pepper to taste
l-1/2 lbs. sea scallops*
2-1/2 Tbspn olive oil
Put peaches, all peppers, onion, cilantro and lime juice in medium bowl, stir and set aside to marry flavors of this uncooked relish.
Place flour, salt and black 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 or paper towel 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
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*
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.
*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 couple of minutes for easier peeling.
. Doles packaged baby spinach
. Newman's Own Lighten Up Raspberry & Walnut Dressing