Seared U.S. Scallops, U.S. Organic Peach, Cauliflower & Grape


6-12 U.S. scallop meat

6-12 U.S. organic yellow peach

200g U.S. organic cauliflower

6-12 U.S. organic red grapes (Seedless)

1 U.S. organic jalapeno chili pepper

1 can U.S. organic coriander

1 tsp. U.S. organic lemon

5 tbsp. butter

1 tsp. olive oil

1 tsp. kosher salt

1 tsp. spiced organic peppercorn

1 tsp. spiced organic thyme

1 tbsp. sugar


  1. Start by patting the scallops dry with paper towels. Ensure the scallops are as dry as possible.
  2. Peel the peach and toss it in with 1 tbsp. sugar, lemon juice and red grapes.
  3. Next, toss the cauliflower with olive oil and a pinch of salt. Roast it in oven in 160°C for 2-5 minutes. Reserve aside.
  4. Add the sliced white onion on the stove and heat it with olive oil for 3-5minutes.
  5. Slice the jalapeno chili pepper jalapeno. Set aside.
  6. Heat a skillet or thick frying pan on medium heat. Add oil, butter and thyme. Stir occasionally to prevent them from sticking to the pan.
  7. Carefully place the scallops on the frying pan and sear it until they develop golden brown crust. Flip and cook the other side. Cook for about 10-20 seconds for one side. Remove the scallops from heat and let it rest for 5minutes.
  8. Transfer the scallops to the plate with peach, cauliflower, grapes & slice of jalapeno. Finally, garnish the scallops with the coriander leaf. Season with salt, pepper and lemon juice.