Nutrition Facts:
Servings: 4 serving size: 4 scallops, 1 tablespoon of strawberry sauce
Calories: 170, fat: 11g (saturated fat: 4g), cholesterol: 35mg, sodium: 219mg, protein: 11g, carbohydrates: 10g, sugar: 6g, fiber: 3g
Strawberry Scallops
These strawberry scallops are a sweet and savory way to enjoy a luxurious dinner while also supporting local fisheries and farms.
June is strawberry season in Maine. And if you've never had freshly picked strawberries before, let me tell you: they're the sweetest strawberries you'll ever have.
While not an obvious pairing, the sweetness of the strawberries brings a summery flavor to savory scallops.
Servings: 4 4 scallops, 4 tbsp strawberry sauce
Calories: 170kcal
Equipment
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food processor / blender
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fine mesh sieve / cheesecloth
Ingredients
- 2 cups chopped strawberries farm fresh if possible
- 2 tbsp unsalted butter
- 1 tbsp red wine vinegar
- 1/4 tsp kosher salt
- 1 tbsp olive oil divided
- 1 pound U-10 count sea scallops local/fresh if possible
- 2 tbsp any fresh herbs; parsley, dill, mint thyme ect. for garnish
Instructions
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The first step is to remove the side muscle from our scallops. Not of the scallops will have this muscle but most will. When looking at the scallops you will notice a small rectangular tag of tissue, about half the size of the scallops itself. Gently peel the muscle off the scallop, it will remove easily. Clean all of the scallops and place them into a bowl. Set aside.
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Find a baking dish that is large enough to hold all of the scallops and have it handy.
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Next place your chopped strawberries, butter, red wine vinegar and salt into a small sauce pot. Set it on a stove top burner and turn heat to medium-high. Bring mixture to a low simmer and let simmer for 15 minutes.
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After the 15 minutes transfer the mixture to your blender or food processor and blend on high until mixture is as smooth as possible.
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Set the fine mesh sieve into the baking dish and pour mixture through. Use the back of a spoon or rubber spatula to push the mix through until all the is left in the sieve is seeds. Scrape down the outside of the sieve into the baking dish. Set aside.
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Place a large sauté pan on a stove top burner. Turn heat to high and pour in half of the olive oil. Allow 2-3 minutes for heating. Once pan is hot add half of the scallops and cook until they are golden brown on the bottom, 3-4 minutes. Once browned on the bottom flip the scallops into the baking pan with the strawberry sauce, seared side facing up. Repeat with the other half of olive oil and scallops.
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Once all the scallops are in the baking pan bake for 10 minutes.
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Garnish with herbs and serve.
Katie Cellucci
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