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1
For the peach chutney: In a small pot, heat oil over medium heat.
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2
Add crushed garlic and heat on medium until fragrant and translucent.
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3
Add rosemary and red pepper flakes and let them heat and diffuse into the oil and garlic.
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4
Add chopped peaches, pepper and salt.
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5
With a wooden spoon mash some of the peaches and stir.
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6
Dont over mashyou want to still have some texturethat is unless you like the chutney more like a jam.
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7
If thats the case then mash away!
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8
The peaches will start to caramelize and release their liquid.
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9
Let them come to a simmer and liquefy some.
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10
Add red wine vinegar to taste.
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11
Cook until you have your desired taste and consistency.
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12
I wanted to keep the fresh sweet taste of the peaches so didnt add too many other things and didnt overcook it.
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13
Do what you like!
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14
For the scallops: In a large skillet heat olive oil and butter on medium high until very hot but not splattering.
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15
When ready, add scallops into the skillet in batches (dont crowd the pan).
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16
Sear scallops a few minutes per side until edges are golden and slightly crispy.
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17
The scallops will flake easily and be firm and a deeper white/tan/pink when done.
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18
Dont over cook!
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19
Remove them when done and finish cooking the rest of the scallops.
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20
Serve chutney over the scallops.
