- 2 Hand full ripe strawberries
- ½ medium scallion, minced
- 2 shiso leaves (Japanese basil)
- 1 tablespoon Ponzu sauce
- ½ pound med-to large scallops
- Salt & paper
- 1 tablespoon butter
- 1 tablespoon olive oil
1. Mix chopped strawberries, scallions, ponzu in a small bowl.
2. Add salt and paper
3. Adjust seasoning till you get a nice balance between sweet and sour.
4. (If your strawberries are as ripe as mine were, you might need a little more vinegar. If they’re not especially sweet, you could add a little sugar or use balsamic vinegar instead.)
5. 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 shimmer, add the scallops to the skillet (be sure not to crowd them) 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.
6. Remove scallops to serving plate. Top each scallop with a spoonful of the salsa and garnish with ribbons of shiso. Spoon a little of the strawberry salsa on the side, if you like.
Serves 2 people.