Grilled Scallops with Peach & Sweet Chilli Salsa
PREP TIME 15 mins
COOK TIME 5 mins
PORTION canape 12
1kg Fresh Sea Scallops, Roe Removed Shell on But Scallop Loose
2 Tbsps. Olive Oil
100ml TFC Sweet Chilli Sauce
2 Peaches, Finely Diced with Skin On
2 Cucumber, Finely Diced
2 Shallots, Sliced
¼ Bunch Coriander, Roughly Chopped
1 Chilli, Finely Sliced
Juice Of 1 Lime, Freshly Squeezed
Salt And Pepper for Seasoning
1. To make the peach salsa, combine Sweet Chilli Sauce, peach, cucumber, shallot, red chilli, and coriander in a bowl. Toss with lime juice and season with salt and pepper to taste. Mix well and set aside.
2. Separate the scallops from the shell but keep the shells. Bake the shells in an oven for five minutes to sanitise. Season both sides with salt and pepper. Heat a large frypan over medium-high. Pour in oil to lightly coat the surface.
3. Working in batches to avoid overcrowding the pan, place the scallops into the skillet, flat side down, and cook without touching or tossing until the underside is deep golden brown, 2-3 minutes. Use a thin spatula to gently turn them over. Cook on the second side until the flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, about 2 minutes, depending on size.
4. Transfer scallops to the shell on a plate. When ready to serve, spoon the peach salsa onto a shell and top with scallops.