4.15.2013

Caramelized Scallops with Strawberry Salsa





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Scallops are on my menu frequently so I'm always searching for new ways to serve them. I loved the idea of a strawberry salsa and while most of the recipes I've found have some heat via jalapeño peppers, this one didn't. I really didn't want the strawberries to be overpowered, although there's no reason you can't add peppers if you prefer. The flavor balance of the scallops and salsa is near perfect as far as I'm concerned. The ease of cooking, the color and presentation make this a dish to delight guests, but is simple enough for two. The salsa was a snap; I'll be using it on fish frequently from now on.

Caramelized Scallops with Strawberry Salsa
From Food 52, by Minimally Invasive




This dish serves 2.

Ingredients:
handfuls ripe strawberries, small dice
1/2 medium shallot, minced
tablespoons arugula and basil, minced
tablespoon balsamic vinegar
1/2 pound large scallops, tough membrane removed
 salt & pepper, to taste
tablespoon butter
tablespoon olive oil
a few leaves of arugula & basil chiffonade

Method:
Mix strawberries, shallot, vinegar and minced arugula and basil in a small bowl. Add salt and pepper to taste. Adjust seasoning till you get a nice balance between sweet and sour. Refrigerate until ready to serve.

Heat butter and olive oil in skillet over medium-high heat. Dry and season the scallops with salt and pepper. Add the scallops to the skillet 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. Flip scallops and cook for another minute or two, until cooked through. 
Remove scallops to serving plate. Top each scallop with a spoonful of the salsa and garnish with ribbons of basil and arugula. 


24 comments:

  1. What a beautiful combination of ingredients, Barbara. I would never have thought to pair scallops and strawberries and have to say that it looks delicious. Strawberry season will be here in no time.

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  2. This sounds like a beautiful combination. I would never have thought to pair the two, but it looks so good!

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  3. Beautiful! This is a fabulous combination.

    Cheers,

    Rosa

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  4. The Knight would love it, but as I am rather allergic to scallops... not in my house.

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  5. I love this combination Barbara. Will keep it in mind for next time we have scallops. Wonder how it would be on Salmon?

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  6. oh wow! What a perfect combination!

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  7. Barbara, what a perfect recipe. We love scallops and always looking for another way to eat those Florida strawberries.

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  8. Hi Barbara,

    I love scallops and would not have thought to put strawberries with them.
    Thanks for sharing this and I will be trying it, thank you.
    Hope that you have a lovely week

    hugs
    Carolyn

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  9. A really beautiful combo of ingredients and flavours. Yum!

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  10. What a lovely and unique way to serve scallops!

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  11. I love fruit in salsa! Sounds quite tasty!

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  12. my mouth started watering instantly at your pictures, YUM! i love the strawberries!

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  13. Que rica combinación se ve irresistible me encanta muy muy rico,abrazos y abrazos.

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  14. They have a huge strawberry festival here in Poteet and it's actually this weekend. I should go and make some salsa!

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  15. Barbara, this scallops topped with strawberry salsa look so pretty and so tasty...love the idea of strawberry salsa...
    Have a great week :)

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  16. I love the sweet ans sour combination of flavors in this one Barbara! I've printed it to try it at home. Thanks!

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  17. A lovely flavour combo in this my friend :D

    Cheers
    Choc Chip Uru

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  18. What a beautiful dish, Barbara. Perfect preparation for the season and one I would love to try!

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  19. that salsa would be yummy atop anything! very well done, barbara :)

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  20. A strawberry salsa on scallops...You rock. I would have never thought of this idea. Love, love it. Thanks for sharing.

    Velva

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  21. I would never think of this either, but it makes perfect sense...

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  22. yes, prayers indeed. what a beautiful dish!

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  23. our Tennessee strawberries should arrive at the markets in about 2 weeks. I'll be thrilled to use them in all kinds of recipes. I have made straberry salsa before, but never in conjunction with seared scallops. Wonderful idea!

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