Caramelized Scallops with Strawberry Salsa

                                                          ****************************************************

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:

2 handfuls ripe strawberries, small dice

1/2 medium shallot, minced

2 tablespoons arugula and basil, minced

1 tablespoon balsamic vinegar

1/2 pound large scallops, tough membrane removed

 salt & pepper, to taste

1 tablespoon butter

1 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.