Seared Scallops over Peach Salsa with Ripe Peach Balsamic

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

Instructions

1. In a bowl, combine the peaches, tomatoes, corn, onion, jalapeño, parsley, and chili powder. Stir in the lime juice, the 1 tsp Tuscan Herb Infused Olive Oil, and the Ripe Peach White Balsamic Vinegar. Season, and chill at least 1 hour.
2. Season the scallops on both sides with salt and pepper.
3. 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.
4. 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.

Make It Yours

• Want more heat? Add a splash of our Jalapeno White Balsamic Vinegar to the salsa.

Allergens: contains shellfish.

Peach and Tuscan herb is a summer pairing we love — come taste them at the shop.