Seared Scallops with Peach Chutney

For the peach chutney: In a small pot, heat oil over medium heat. Add crushed garlic and heat on medium until fragrant and translucent. Add rosemary and red pepper flakes and let them heat and diffuse into the oil and garlic. Add chopped peaches, pepper and salt. With a wooden spoon mash some of the peaches and stir. Don’t over mash—you want to still have some texture—that is unless you like the chutney more like a jam. If that’s the case then mash away! The peaches will start to caramelize and release their liquid. Let them come to a simmer and liquefy some. Add red wine vinegar to taste. Cook until you have your desired taste and consistency. I wanted to keep the fresh sweet taste of the peaches so didn’t add too many other things and didn’t overcook it. Do what you like!

For the scallops: In a large skillet heat olive oil and butter on medium high until very hot but not splattering. When ready, add scallops into the skillet in batches (don’t crowd the pan). Sear scallops a few minutes per side until edges are golden and slightly crispy. The scallops will flake easily and be firm and a deeper white/tan/pink when done. Don’t over cook! Remove them when done and finish cooking the rest of the scallops.

Serve chutney over the scallops.