Ingredients
4 handfuls ripe strawberries
1 shallot, minced
4 tbsp arugula and basil, minced
2 tbsp SIDS RASPBERRY VINEGAR, to taste
SIDS SALT & PEPPER to taste
500 g scallops with coral on
SIDS SALT & PEPPER to taste
2 tbsp butter
2 tbsp rice bran oil
A few leaves of arugula & basil chiffonade
Directions
Mix strawberries, shallots, SIDS RASPBERRY VINEGAR, minced arugula and basil in a small bowl then add SIDS SALT & PEPPER to taste. Adjust seasoning until you get a nice balance between sweet and sour. Heat butter and oil in a frypan over medium-high heat. Dry and season the scallops with SIDS SALT & PEPPER. When butter and oil begin to shimmer, add the scallops to the pan (be sure not to crowd them) and cook, not turning, for about 3 minutes, 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. Spoon a little of the vinegar sauce around them.
