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Graduating Student Week: Seared scallops with strawberry salsa

Graduating Student Week: Seared scallops with strawberry salsa

Yield: 2 servings

Ingredients

For the strawberry salsa

1 cup fresh strawberries, finely chopped

3 tablespoons shallots, minced

1-2 teaspoons sugar

2 tablespoons lime juice

2 tablespoons finely chopped fresh basil

Salt and pepper, to taste

For the scallops

12 fresh sea scallops

Salt and pepper, to taste

Olive oil, for searing

Balsamic glaze

Fresh basil, chiffonade, for garnish

Method of Preparation

For the salsa

1. In a small bowl, combine strawberries, shallots, lime juice, red wine vinegar, basil and salt and pepper to taste. Refrigerate while preparing scallops.

For the scallops

2. Run scallops under cold water and pat dry with paper towels. Remove tough side muscle. On both sides, season with salt and pepper to taste.

3. Heat oil in a cast iron skillet over medium-high heat. Sear scallops until golden brown, about 3-4 minutes per side. Remove from pan.

4. Top each scallop with a tablespoon of strawberry salsa. Garnish with chiffonade basil and drizzle with balsamic glaze. Serve.

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