Ingredient Spotlight. Our Ripe Peach White Balsamic Vinegar brings a sweet-tart lift that makes the fresh peaches taste even more like peak summer. Our Tuscan Herb Infused Olive Oil — rosemary, garlic, and marjoram — seasons both the salsa and the sear, tying the plate together.
Ingredients
Scallops: 12 large sea scallops, side muscle removed, patted dry · 2 Tbsp Tuscan Herb Infused Olive Oil · salt and pepper
Peach salsa: 1 tsp Tuscan Herb Infused Olive Oil · 1 Tbsp Ripe Peach White Balsamic Vinegar · 4 fresh peaches, diced · 2 cups cherry and grape tomatoes, quartered · 1–2 ears corn, cooked and cut from the cob · 1 red onion, diced · 1 jalapeño, seeded and minced · ½ bunch parsley, minced · 1 tsp chili powder · juice of 1 lime · salt and pepper
Season the scallops on both sides with salt and pepper.
Heat the 2 Tbsp Tuscan Herb oil in a skillet over medium-high until shimmering. Add the scallops and sear 1–2 minutes per side, until deeply golden and just opaque — don't overcook.
Spoon the salsa onto plates, top with scallops, and finish with a squeeze of lime and a light drizzle of the Ripe Peach balsamic.
Chef's Notes
Bone-dry scallops are the secret to a real sear — pat them again just before they hit the pan.
Make the salsa a few hours ahead; it only gets better as it sits.
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