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Cut each peach into 8 slices. Place in a medium-sized serving bowl and toss with the sugar, chili pepper, mint, 1 teaspoon cumin and 1 tablespoon of lemon juice. Set aside.
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Heat a grill pan and brush lightly with olive oil. Place the peppers on the grill pan over medium high heat and grill until browned and soft, turning to char lightly on all sides. Remove, cool slightly, peel, and deseed. Cut the peppers lengthwise into 1-inch strips.
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While the peppers are grilling, toss the scallops with two tablespoons of olive oil. Place in the grill pan after you remove the pepper and cook, turning once, until they are cooked, tender but firm, and are marked with grill marks on both sides. Remove.
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Toss the peppers and scallops together with the peaches in the serving bowl. Season to taste with salt, pepper, remaining cumin, and olive oil. Add more lemon juice if desired. Serve.