1/3 C each of these frozen vegetables: riced cauliflower, peas, and shoe-peg corn
4 to 5 grape tomatoes halved or quartered
2 t kosher salt and 1 t black pepper, divided (season to taste)
1/4 C fresh finely chopped parsley
¼ C freshly chopped cilantro
1 clove garlic grated*
METHOD: 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!