Sauteed Sea Scallops with Caramelized Peaches
Elevate your dinner table with the irresistible combination of sweet and savory in this recipe for Sautéed Sea Scallops with Caramelized Peaches. Tender, golden-crusted sea scallops are perfectly seared to lock in their delicate flavor, then paired with juicy peaches caramelized in honey and a touch of balsamic vinegar for a subtle tang. Fresh thyme adds a fragrant herbal note, while the luscious buttery sauce ties it all together. Ready in just 30 minutes, this elegant dish is ideal for impressing guests or treating yourself to a summer-inspired gourmet meal at home. Perfect for seafood lovers, this recipe balances vibrant seasonal ingredients with easy-to-follow techniques for a restaurant-quality dining experience.
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Ingredients
- 12 pieces Sea scallops
- 2 whole Peaches
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Balsamic vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
Directions
Step 1
Pat the sea scallops dry using a paper towel. Season both sides with a pinch of salt and black pepper. Set aside.
Step 2
Cut the peaches into wedges (about 8 slices per peach) and set aside.
Step 3
In a large skillet, heat 1 tablespoon of unsalted butter and 2 tablespoons of olive oil over medium-high heat until the butter melts and begins to foam.
Step 4
Place the scallops in the skillet, ensuring they are not overcrowded. Sauté for 2-3 minutes on one side until a golden crust forms, then flip and cook for an additional 1-2 minutes. Remove the scallops from the skillet and set aside on a plate with a loose covering of foil to keep warm.
Step 5
Reduce the heat to medium and add 2 tablespoons of unsalted butter to the same skillet. Once the butter melts, add the peach wedges and sauté for 2 minutes.
Step 6
Drizzle the honey and balsamic vinegar over the peaches. Stir gently to coat and cook for an additional 3-4 minutes until the peaches are caramelized and tender but not mushy.
Step 7
Add the fresh thyme leaves to the peaches and stir to combine.
Step 8
Return the scallops to the skillet for 1 minute, just to warm them through, and gently toss with the peaches to coat in the caramelized sauce.
Step 9
Plate the scallops and peaches, spooning some of the buttery sauce over the top. Serve immediately for a restaurant-quality meal.
Nutrition Facts
| Serving size | (760.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1146.2 |
| Total Fat 67.8g | 0% |
| Saturated Fat 25.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 240.6mg | 0% |
| Sodium 3590.6mg | 0% |
| Total Carbohydrate 66.1g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 44.0g | |
| Protein 76.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 82.1mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 1770.6mg | 0% |
Source of Calories