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Grilled Scallops With Peach Sweet Chili Sauce
A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.
👥 4 Servings👤 Leela Punyaratabandhu📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●bowl
- ●whisk
📝 Preparation Steps
1
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.
2
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.
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.
4
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.
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