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What you’ll need

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4 Servings


red Thai chile or Fresno chile,seeds removed, coarsely chopped


garlic clove, coarsely chopped


cup chopped peeled ripe peach


tsp. (or more) sugar


tsp. kosher salt, plus more


tsp. cornstarch


Tbsp. (or more) apple cider vinegar


large sea scallops, side muscle removed, patted dry

Vegetable oil (for brushing)

Freshly ground black pepper

Cilantro sprigs and lime wedges (for serving; optional)


Step 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.

Step 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.

Step 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.

Step 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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