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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Recipe Information
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
Instructions
Pat the sea scallops dry using a paper towel. Season both sides with a pinch of salt and black pepper. Set aside.
Cut the peaches into wedges (about 8 slices per peach) and set aside.
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.
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.
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.
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.
Add the fresh thyme leaves to the peaches and stir to combine.
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.
Plate the scallops and peaches, spooning some of the buttery sauce over the top. Serve immediately for a restaurant-quality meal.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 3591 mg | 156% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 44.0 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1771 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
