Peaches are in season: Make this delicious salsa tonight
Life is peachy right now in the Okanagan, and when life gives you peaches, make peach salsa. Salsa is the ultimate summer treat and is super versatile. I love adding seasonal fruits and berries to the mix to serve on chicken, fish or just as a snack with tortilla chips.
Ocean Wise scallops make a wonderful pairing for peaches and seared quickly on the stove top, this dish is a lovely starter to a main dish of maybe whole salmon on the grill or baby back ribs. The secret for delicious fall-off-the-bone ribs is to spice rub them and then precook them in their own juices in the oven. I will share that recipe next article. In the meantime, go load up with local corn, patty pan squash and greens at the farmers market to serve with dinner. Grab some Italian sausages there too, a summer pasta with fresh basil and zucchini would be great on the rotation this week.
Fresh Peach Salsa with Seared Scallops
Serves 4 as a starter, 2 for main
16 (10/20) Ocean Wise sea scallops
2 tsp unsalted butter
2 tsp olive oil
Sea salt
pepper
Salsa:
3 medium ripe peaches (not too ripe so they keep their shape), diced
¼ cup red pepper, small diced
¼ cup Walla Walla (local!) onion, minced
1 clove garlic, minced
½ jalapeno, deseeded, minced
½ avocado, diced
2 Tbsp cilantro, chopped
2-3 Tbsp fresh lime juice
Maldon sea salt
Combine all of the above salsa ingredients (taste for more lime and salt).
Rinse scallops and pat dry with a paper towel. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side or until golden but still translucent in the center. Serve immediately atop salsa.
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