Shelly's Recipe

PECAN-ENCRUSTED SCALLOPS WITH PEACH CHUTNEY

Category: Fish and Seafood

12 fresh large scallops
2 oz finely-chopped pecans
1 oz buttermilk
2 tbsp canola oil
3 fresh ripe peaches
1 oz sugar
1 tbsp red pepper diced
1 tbsp red onion diced
1 pinch cayenne
Salt and black pepper

Scallops: Dip one side of scallops in buttermilk and bread with pecans. Saute pecan-side first in a preheated saute pan (not too hot) for 30 seconds. Turn and finish for two minutes or until cooked. Set aside and keep warm.

Chutney: Cut a cross in peaches and drop for 15 seconds in boiling water. Shuck the Peaches in ice water and peel the skin. Cut in pieces and remove pit. Chop peaches in a food processor and add all ingredients. Season with black pepper and a pinch of salt. Place scallops on a plate and drizzle warm peach chutney over.