Grilled Scallops With Peach Sweet Chili Sauce

scallop peach grill barbecue thai

Leela Punyaratabandhu

4 Servings

Source

Ingredients

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

1 garlic clove, coarsely chopped

½ cup chopped peeled ripe peach

1 tsp. (or more) sugar

¼ 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)

Freshly ground black pepper

Cilantro sprigs and lime wedges (for serving; optional)

Method

Purée chile, garlic, peach, sugar, and ¼ tsp. salt in a blender until smooth. Transfer purée to a small saucepan and cook over medium heat, whisking often, until starting to bubble around edges, about 4 minutes.

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

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.

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