We don’t usually prefer our seafood to be sweet, but it’s hard to deny the deliciousness of these yummy caramelized scallops. A sweet and sour strawberry salsa makes the perfect topping for such a delectable treat.
2 handfuls of ripe strawberries
1/2 medium shallot, minced
2 tablespoons of arugula and basil, minced
1 tablespoon of red wine vinegar, or to taste
1/2 pound of medium-to-large scallops, tough membrane removed
Salt & pepper, to taste
1 tablespoon of butter
1 tablespoon of olive oil
A few leaves of arugula & basil chiffonade
Mix together the strawberries, the shallot, vinegar and the minced arugula and basil inside a small bowl. Add in the salt and the pepper to taste. Adjust the seasoning til you create a balance between sweet and sour. Heat the butter and the olive oil in a skillet over a medium-high heat. Dry and then season the scallops using some salt and pepper. Once the butter and the oil begin to shimmer, add in the scallops to the skillet and cook, not turning, for around 3 minutes, or untilthe white/cooked portion of your scallop rise halfway up the side. Flip the scallops and cook them for another minute or two, until they are cooked through. Remove the scallops to a serving plate. Top each of the scallops with a spoonful of the strawberry salsa and garnish it with ribbons of the basil and the arugula. Spoon a bit of the vinegar sauce around them.
Photo: Chimera Obscura