Beautiful peaches of summer.
For me, Saturn peaces contain the most delicate and subtle flavor when ripe. It is great raw, with its fuzzy skin removed. It is also fantastic when cooked – roasted, fried, or simply grilled – the cooking intensifies the flavor and adds an extra depth, perfect particularly with seafood with the sweet and savory combination, as well as with the soft buttery texture of the cooked peaches with salty seafood such as scallops, squid or octopus.
With the ripe fruits of summer, I love to combine different flavors and experiment with different takes on textures. Magnus loves scallops, and this combination was a surprise to him. After a few initial bites, he asked to eat the scallops without the peaches, which is fine. I am glad he was able to taste the interesting combination of taste.
This is a very simple recipe although it may sound complex – you just need to grill the scallops with the peaces, whip together a cream/butter sauce with fresh tarragon, sprinkle with toasted pine nuts and sea salt, and you are done. A perfect summer weekend dish. The softness of the fruit and the scallops with the crunch of the toasted pine nuts with the creamy sauce are fantastic together.
In this dish you have the DHA Omega 3 of the scallops, with good amounts of Protein, Vitamin B12, Iron, and Calcium, all great for the brain and body, and with the peach, you have Folate, Potassium, Vitamins A + C and Folate. In tarragon, you have some Omega 3, and pine nut is a superfood – a super nut – with very high levels of Omega 3, protein, Vitamin E and Vitamin K, Magnesium, Zinc, Copper and Manganese.
Scallops with Grilled Peaces in Tarragon and Pine Nut Sauce
2 medium flat Saturn peaches
1/4 cup heavy cream
1/4 cup greek-style yogurt
2 tablespoons butter
1 tablespoon chopped fresh tarragon
2 tablespoons toasted pine nuts
1 – 2 teaspoons sea salt
Salt and pepper to taste
For garnish – fresh tarragon, pine nuts, sea salt
1. Wash and peel the peaches and slice them thinly.
2. On a grill, cook the peaches on low heat, until they soften, about 5-6 minutes. Turn them over and cook on the other side for about 3 minutes, take off the grill and set aside on a plate.
3. Turn up the heat on the grill on medium high/high, and cook the scallops for about 3-4 minutes on each side depending on the thickness, taking care not to overcook.
4. In a pot, combine the cream, yogurt and butter and bring to a simmer. Add the tarragon and salt and stir well. Salt and pepper to taste.
5. Divide the scallops and peach slices on 4 plates and spoon the cream mixture. Sprinkle with tarragon leaves, pine nuts and sea salt and serve.