If you've purchased my book, (if not, click here!) you've seen that I dedicated it to my mother. She is the one that taught me to understand that having people around your table is a sacred gift. And that nourishing them is the highest calling one can have. So, when I started to create a recipe to celebrate Mother's Day, I drew on some deeply held beliefs about what it means to serve others.
Getting out of our own way in terms of how we define success is a bit convoluted these days. We are bombarded with messages centered around what you deserve. And although I whole heartedly agree with focusing on living an authentic life, the sentence for me should read, "living an authentically grateful life." For all that we reach for to obtain the stamp of success, the lesson only comes into focus when things are removed from us. That is how we learn patience, tolerance, perspective, and yes, gratitude.
As a recipe developer whose self-proclaimed mission is about shifting the perspective of the home cook for him or her to view food through a lens of wonder, it's vital we feel we're a partner in the process, not a victim. For instance, when a recipe comes together and makes you jump up and down, I don't call that a happy accident, I call it happy inspiration. And when I reach for a jar of Raven's Original Hot Peach Jam, owned by my good friend Monica Smith and based right here in Waxhaw, NC, I know collaborating with their ingredients is going to yield something amazing and worth obsessing over.
Okay, so get ready to salivate because a quick marinade (And this recipe does get food on the table quickly!) made with sesame oil and honey pairs like heaven with a hot fruit glaze that finishes these baby scallops and makes them shine on a plate full of healthy vegetables. A flourish of cilantro (you can leave this out if it's not your favorite,) and parsley and every bite delivers that hearty "mmmmmm.." every mom deserves!!!
If this plate of jewels is something you want to serve Mom, recipe is below. Or find it on my recipe page under main dishes and search for seafood!
Place the vegetables in a saucepan and cover with cool water. Slowly bring to high heat which only takes about 4-5 minutes depending on your stove. When it is almost to a boil, (don’t let it boil, vegetables are already cooked and they just need to be hot,) remove, drain, toss with 2 T butter, 1 t salt and ½ t black pepper and the fresh parsley as well as the grape tomato pieces. Cover until plating.
In a small bowl, thoroughly mix the Hot Peach Jam with 1 t sesame oil, and the 1 T honey. Set aside.
Bring a large sauté pan to high heat and add 3 T salted butter and 3 t sesame oil. When butter starts to sizzle, add the scallops all at once, then arrange them so there is room between them. Let them sear completely on one side until a bit of caramelization occurs. This takes about 3 minutes. DO NOT disturb them or start turning them over until browned on first side. When ready, turn and let them brown on the other side for about a minute. Add 1 t kosher salt and ½ t black pepper. Stir. Then add the peach sauce all at once while pan is still on high heat. It will begin to sizzle. Which is a good thing! Begin to stir and blend so the sauce is on all the scallops. Let it bubble and candy a bit in the pan for about a minute or so infusing all that flavor into the scallops. Then turn off heat and begin to plate and serve! Garnish with fresh cilantro if desired.
*NOTE: If you like garlic, you can add 1 clove of grated fresh garlic into the peach sauce when blending it together. Your choice!
Tried this recipe or have some recipe ideas for us? Tell us in the comments!
From our nest to yours!
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