I will definitely make this scrumptious dish again. I have made dishes with sweet chili sauce before, but the flavor of the peach really enhances the sauce.

4 servings

INGREDIENTS

1 red Thai chile or Fresno chile, seeds removed, coarsely chopped

1 garlic clove, coarsely chopped

1/2 cup peeled, chopped, ripe peach

1 tsp (or more) sugar

1/4 tsp. kosher salt, plus more

1 tsp. cornstarch

1 Tbsp. (or more) apple cider vinegar

16 large sea scallops, side muscle removed, patted dry

Vegetable oil (for brushing)

Fresh ground pepper

Cilantro sprigs and lime wedges (for serving, optional)

PREPARATION

Step 1

Puree chile, garlic, peach, sugar, and 1/2 tsp. salt in a blender until smooth. Transfer puree to a small saucepan and cook over medium heat, whisking often, until starting to bubble around edges, about 4 minutes.

Step 2

Dissolve cornstarch in 1 tsp, water , in a small bowl. Whisk cornstarch slurry into puree and simmer, whisking constantly, 1 minute. Stir in vinegar and let sauce cool.

Step 3

Prepare a grill for medium high heat. Brush scallops lightly with oil; season with salt and pepper. Grill until charred and cooked through, about 3 minutes per side.

Sep 4

Taste sauce and add more sugar, salt, or vinegar if needed. Spoon sauce onto a plate and arrange scallops on top. Scatter cilantro over and serve with lime wedges, if using.

Bon Appetit