In a skillet, heat olive oil over medium-high heat. Season scallops with salt and pepper. Sear scallops for 2-3 minutes on each side until golden brown and cooked through. Remove and set aside.

Make the Orange Gastrique

Prepare the Gastrique

In a saucepan, combine the orange juice, sugar, and vinegar. Bring to a simmer and reduce until thickened, about 10 minutes. Set aside.

Prepare the Peach Salsa

Mix the Salsa

In a bowl, combine diced peaches, red onion, cilantro, lime juice, and salt. Mix well and set aside.

Make the Pistachio Tuile

Bake the Tuiles

Preheat the oven to 350°F (175°C). In a bowl, mix chopped pistachios, melted butter, sugar, flour, and egg whites until combined. Drop spoonfuls onto a baking sheet lined with parchment paper and spread thin. Bake for 8-10 minutes until golden. Let cool before serving.

Assemble the Dish

Plate the Scallops

On a plate, drizzle orange gastrique, place seared scallops on top, add peach salsa, and garnish with pistachio tuile.