I strongly believe that your tastebuds are effected by what your eyes see.
So when plating my dishes I always strive to make things look delicious and beautiful at the same time. The result usually comes out a little different. I am not the most creative or artistic person and do not claim to be. My mother is extremely talented with any artsy fartsy thing. Sewing, painting, cooking… For me I see it in my mind and I think “that looks easy enough” but then seems to fall short of what I was striving for in the end. So this challenge should be an interesting one. I decided to go for simplicity and sometimes that’s the key.
For months now Try The World has been stocking me with olive oils and vinegars from around the world, so I decided to incorporate some of the balsamic vinegar that they have so nicely given me. This recipe takes about 25 minutes from start to finish and is amazing!
10 scallops, washed and dried
Hand full of arugula, chopped
2 cups strawberries, chopped
1 scallion, minced
1 teaspoon basil, dried
1 tablespoon red wine vinegar
Balsamic vinegar for drizzling
Olive oil for frying
1. In a bowl combine strawberries, arugula, scallion, salt, pepper, basil and red wine vinegar. Set aside.
2. Heat oil nice and hot in a pan.
3. Seer scallops on both sides so they get a nice crust and are cooked through.
4. Plate scallop and add strawberry salsa on top.
5. Drizzle with balsamic vinegar and enjoy!