Sweet & Spicy Scallops
- 12 fresh sea scallops, patted dry
- 6 tablespoons jarred peach salsa
- 1 Tbs olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- Heat the olive oil in a large skillet over medium-high heat. Season the scallops on both sides with salt and pepper. Add scallops to skillet. Cook for 2 to 3 minutes or until the scallops are nearly opaque, turning once. Remove scallops from skillet; keep warm.
- Reduce heat to low. Add salsa to the same skillet. Cook for 1 to 2 minutes or just until heated through. Spoon the warm salsa over the scallops and serve.
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