Grilled Scallops with Peach Sweet Chili Sauce

Father’s Day is Sunday, and nothing says “celebration” like firing up the grill for something special. This year, skip the usual and serve Grilled Scallops With Peach Sweet Chili Sauce. These skewered scallops cook quickly over high heat and come alive with a sauce that balances smoky char, ripe peaches, tangy vinegar, and a gentle heat from Thai chiles. It’s a dish that delivers bold flavor without the fuss—perfect for an afternoon of cold drinks and laid-back grilling.

Fresh ingredients and quick preparation make this recipe ideal for hosts who want to keep things simple yet still impress. The sauce can be made ahead, and the scallops only need a quick sear to shine. You’ll get juicy texture, sweet heat, and grill-kissed caramelization in every bite.

With a grill from American Made Grills, you’ll get the searing power and consistent heat needed for delicate seafood like this. Proudly built in the U.S.A., our grills are hand-crafted with performance, precision, and pride—so every cookout feels like an occasion. From holiday feasts to weeknight meals, we deliver the flavor and freedom to cook your way.

So if you’re planning a backyard bash or keeping it simple with family, this dish brings the spark—and the taste—to make Father’s Day unforgettable.

Serves 4

Grilled Scallops with Peach Sweet Chili Sauce Ingredients

• 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)

Grilled Scallops with Peach Sweet Chili Sauce Directions

1. Purée chile, garlic, peach, sugar, and ¼ tsp. salt in a blender until smooth. Transfer the purée to a small saucepan and cook over medium heat, whisking often, until it starts to bubble around the edges, about 4 minutes.
2. Dissolve cornstarch in 1 tsp. water in a small bowl. Whisk the cornstarch slurry into the purée and simmer, whisking constantly, for 1 minute. Stir in the vinegar and let the sauce cool.
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.
4. Taste the 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.

Taken from bonappetit.com