Peaches are one of the rewards for getting through a dreary winter. I love everything about peaches- the looks, the taste, smell and color. Peaches work in both sweet and savory dishes and this Peach Chutney proves my point.
For the easiest way to peel peaches and not lose any of the peach please see the video at the bottom of http://www.theardentcook.com/roasted-peaches-with-amaretti-crisp/
Dice the peppers and the peaches fairly fine. I found the candied ginger at Trader Joe’s.
1/2 medium red pepper, diced (about 1/2 cup)
1 tablespoon olive oil
1 tablespoon finely diced fresh ginger
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cup peeled, diced peaches
1/3 cup coarsely chopped walnuts
2 tablespoons diced candied ginger
8 to 12 sea scallops depending upon size
2 tablespoons oil
Add everything but the peaches, walnuts and candied ginger into a small saucepan. Bring to a boil and reduce the liquid to a syrup.
Remove from the heat and cool. Add the peaches, walnuts and candied ginger.
Heat the oil in a sauté pan large enough to hold the scallops without them touching each other. Heat the oil to very hot but not smoking. Add the scallops and sauté for 3 to 5 minutes on each side, depending upon the size. They are ready to be turned when the edge becomes opaque and they are firmer to the touch. Do not overcook as they will become rubbery.
Serve the peach chutney with grilled pork or chicken as well as the scallops.