- 2 handfuls ripe strawberries
- 1/2 medium shallot, minced
- 2 tablespoons arugula and basil, minced
- 1 tablespoon red wine vinegar, or to taste
- 1/2 pound medium-to-large scallops, tough membrane removed
- salt & pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 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 they’re not especially sweet, you could add a little sugar or use balsamic vinegar instead.
- Heat butter and olive oil in a 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 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 a 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.