Yield: 2 servings
Ingredients:
2 handfuls ripe strawberries
½ medium shallot, minced
2 tablespoons arugula and basil, minced
1 tablespoon red wine vinegar, or to taste
½ pound medium-to-large scallops, tough membrane removed
Salt & pepper, to taste
1 tablespoon butter
1 tablespoon olive oil
A few leaves of arugula & basil cut into thin ribbons
Directions:
1. Mix strawberries, shallot, vinegar and minced arugula and basil in a small bowl.
2. Add salt and pepper to taste.
3. Adjust seasoning till you get a nice balance between sweet and sour. (If your strawberries are as ripe as mine were, you might need a little more vinegar. If they’re not especially sweet, you could add a little sugar or use balsamic vinegar instead.)
4. Heat butter and olive oil in skillet over medium-high heat.
5. Dry and season the scallops with salt and pepper.
6. When butter and oil begin to shimmer, add the scallops to the skillet (be sure not to crowd them) and cook, not turning, for about 3 minutes, or until you see the white/cooked portion of the scallop rise about halfway up the side.
7. Flip scallops and cook for another minute or two, until cooked through.
8. Remove scallops to serving plate.
9. Top each scallop with a spoonful of the salsa and garnish with ribbons of basil and arugula.
10. Spoon a little of the vinegar sauce around them.