Mom Reibel's Peach Scallops



Season the thawed scallops with salt & pepper before rolling them in panko bread crumbs. Heat olive oil in large skillet (I prefer a light and/or fruity olive oil for this recipe - an Arbequina or Ascolano would work great). Cook scallops for 2 1/2 to 3 minutes each side. Remove scallops from pan and keep warm. Deglaze pan with peach balsamic vinegar and onions and allow it to reduce (this happens quickly - it should only take 3 or 4 minutes). Drizzle the reduction over the scallops and serve.

Try this recipe with a mango salsa


Photo Source: Daily Unadventures In Cooking