Ingredients

• 2 ripe peaches, cut into large slices
• 4 U-10 diver scallops, dry packed
• 1/2 cup heavy cream
• 1 shallot, diced
• 1/4 cup fresh basil, cut chiffonade
• extra-virgin olive oil
• 1 tbsp butter
• salt and pepper

Instructions

1. Heat grill and meanwhile follow steps 2 through 4.
2. Lightly coat peaches with olive oil and pat scallops dry with a clean cloth.
3. On stovetop, melt butter in a pan. In the pan saute diced shallots on low heat until translucent.
4. Add heavy cream to shallots, reduce heat and simmer gently.
5. Return to the grill and grill peaches until just softened.
6. Add peaches to cream on stove top, simmering gently until reduced slightly.
7. Separately, heat cast iron pot until smoking hot, then lightly coat with olive oil.
8. Season scallops with salt and pepper and sear in hot pan until crisp, about 2 minutes on each side.
9. Add basil to cream sauce, simmer for 1 minute.
10. To serve, layer peaches and sauce on platter and scatter scallops throughout.