Pan Seared Scallops in a Dill Sauce and Peach

Peach is the star of the show and pairs very nicely with the pan seared scallops.

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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 Peach - cut in half, pit removed
  • Cooking spray - olive oil
  • 1 oz Goat cheese
  • 1 tsp Chives - finely cut
  • 8 oz Sea scallops
  • 2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • Sea salt and pepper - to taste
  • 1/2 cup Arugula
  • 1/4 cup Dill Sauce - (see recipe in sides and snacks)
  • 2 Apples - for dessert
Calories 331
Total Fat 12g
Carbohydrates 36g
Fiber 4g
Protein 22g


For the peach:

  1. Turn the oven to broil.
  2. Spray or brush olive oil on peach.
  3. Place peach on grill or under broiler until lightly browned.
  4. Place 1/2 ounce of goat cheese in center of each peach half, sprinkle with chives and place on top of arugula leaves.


  1. Rinse under cold water and pat dry.
  2. Add the olive oil to a heavy skillet.
  3. Turn to high heat.
  4. Just as the oil begins to smoke, (you’ll notice wisps) add the scallops.
  5. Sear the scallops for about 1 1/2 minutes on each side until translucent.
  6. Place seared scallops around the peach and arugula.
  7. Drizzle dill sauce over scallops.
  8. Have an apple for dessert.
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