This South Carolina-inspired appetizer takes advantage of juicy late season peaches and beautiful plump scallops.
By Taylor Mathis and Sally James
- 1 pound dry pack scallops
- ¼ cup fresh squeezed lime juice
- 2 Tablespoons fresh squeezed orange juice
- 1½ cups peeled bite sized peaches (yellow or white)
- ½ cup finely diced bell pepper ( purple or red)
- 1 tablespoon finely chopped shallot
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon chopped mint leaves
- 1 teaspoon brown sugar
- 1 teaspoon seeded finely chopped jalapeno pepper
- ½ teaspoon freshly grated lime zest
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- ? teaspoon freshly grated orange zest
- Put scallops into a large bowl. If scallops are large, cut into to halves or quarters to make bite sized pieces. Add the lime juice and orange juice. Toss the scallops to cover. Chill in refrigerator or cooler, tossing every few minutes, until scallops reach your desired level of “cooked,” about 20 to 30 minutes.
- While scallops are “cooking,” put the peaches, pepper, shallot, cilantro, mint, brown sugar, jalapeno, lime zest, salt, pepper and orange zest into a medium bowl. Stir until mixed.
- Add the peach mixture to the scallops. Toss until all ingredients are mixed. Adjust salt and pepper if desired. Serve.