Seared Scallops with Peach Chutney Recipe

Name: Seared Scallops with Peach Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 1 clove Garlic, Crushed; 3 sprigs Fresh Rosemary Leaves, Removed From Stem And Finely Chopped; 1 pinch Red Pepper Flakes; 4 whole Georgia Peaches, Pitted & Chopped, Leave Peeling On; 3 dashes Freshly Ground Black Pepper; Salt To Taste; 3 dashes Red Wine Vinegar; 3 Tablespoons Extra Virgin Olive Oil; 3 Tablespoons Unsalted Butter; 12 whole Fresh Sea Scallops

Servings: persons

3 Tablespoons Olive Oil
1 clove Garlic, Crushed
3 sprigs Fresh Rosemary Leaves, Removed From Stem And Finely Chopped
1 pinch Red Pepper Flakes
4 whole Georgia Peaches, Pitted & Chopped, Leave Peeling On
3 dashes Freshly Ground Black Pepper
Salt To Taste
3 dashes Red Wine Vinegar
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Unsalted Butter
12 whole Fresh Sea Scallops

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

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 1 clove Garlic, Crushed, 3 sprigs Fresh Rosemary Leaves, Removed From Stem And Finely Chopped, 1 pinch Red Pepper Flakes, and more.

Yes, Seared Scallops with Peach Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Scallops with Peach Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions