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Seared Scallops with Strawberry Basil Salsa

Featured in the Honolulu Star-Advertiser on April 12, 2017.

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Ingredients:

Seared Scallops with Strawberry Basil Salsa

  • 2 handfuls ripe strawberries, chopped
  • 1/2 medium red onion, minced
  • 1 tablespoon red wine vinegar, to taste
  • 2 tablespoons arugula, minced
  • 2 tablespoons Thai basil, minced
  • Salt and pepper, to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 pound medium-to-large scallops, tough membrane removed
  • A few leaves of arugula for garnish, chiffonade

Directions:

In a small bowl, mix strawberries, onion, vinegar, arugula and basil. Add in salt and pepper to taste. Adjust seasoning until you get a nice balance between sweet and sour. If the berries are sweeter, add more vinegar, and if they aren’t as sweet, add a pinch of sugar. 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 simmer, add scallops to skillet and cook. Flip scallops onto the other side after 3 minutes and cook for another two minutes; remove from pan to serving plate. Top each scallop with a spoonful of salsa and garnish with ribbons of arugula. Drizzle vinegar sauce on scallops and serve. Makes 2 servings.

Approximate Nutrient Analysis per cup serving (not including salt or sugar to taste):
260 calories, 14 g fat, 5 g saturated fat, 40 mg cholesterol, 500 mg sodium, 20 g carbohydrate, 4 g fiber, 9 g sugar, 15 g protein

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