Author Notes
This salsa is a delicate balancing act between sweet and sour. If your strawberries are especially sweet (as mine were), you might need a touch more red wine vinegar. If they aren’t especially sweet, you could try adding a little sugar or maybe swapping red wine vinegar for balsamic vinegar to get something that tastes good to you. As always, experiment until you find the proportions you like. —Minimally Invasive
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Ingredients
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2 handfuls
ripe strawberries
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1/2
medium shallot, minced
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2 tablespoons
arugula and basil, minced
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1 tablespoon
red wine vinegar, or to taste
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1/2 pound
medium-to-large scallops, tough membrane removed
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salt & pepper, to taste
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1 tablespoon
butter
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1 tablespoon
olive oil
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a few leaves of arugula & basil chiffonade
Directions
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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. (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.)
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Heat butter and olive oil in skillet over medium-high heat. Dry and season the scallops with salt and pepper. 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. Flip scallops and cook for another minute or two, until cooked through.
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Remove scallops to serving plate. Top each scallop with a spoonful of the salsa and garnish with ribbons of basil and arugula. Spoon a little of the vinegar sauce around them, if you like. (I do.)
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