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What you’ll need

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Ingredients

4 Servings

1

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

1

garlic clove, coarsely chopped

½

cup chopped peeled ripe peach

1

tsp. (or more) sugar

¼

tsp. kosher salt, plus more

1

tsp. cornstarch

1

Tbsp. (or more) apple cider vinegar

16

large sea scallops, side muscle removed, patted dry

Vegetable oil (for brushing)

Freshly ground black pepper

Cilantro sprigs and lime wedges (for serving; optional)

Preparation

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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