On this chilly dreary Friday here is a quick recipe that calls for seared scallops that are very impressive yet easy to prepare. The secret is to use a hot pan and not to move the scallops around. The slight bitterness of the arugula makes a nice contrast to the sweet flavors of this dish. I love this combination of flavors!
Seared Scallops and Shrimp with Strawberry Balsamic
What you will need:
•1/4 cup Patricia & Paul Strawberry Balsamic
•3-4 large strawberries, stems removed and sliced (or quartered)
•3 Tbsp. Patricia & Paul Extra-Virgin Olive Oil
•1/2 cup thinly sliced shallots
•6 cups (lightly packed) arugula or spinach leaves (large stems removed)
•4 extra jumbo scallop (U-6 or U-10)
•6-8 uncooked jumbo (or larger) shrimp, peeled & deveined
•Coarse sea salt
Heat 1 tablespoon of Patricia & Paul EVOO in a large skillet over medium heat. Sauté the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green. Remove greens to a strainer and keep warm.
Dry the scallops and shrimp well and sprinkle with the coarse salt. Heat a skillet or sauté pan over medium high heat until quite hot. Add 2 tablespoons EVOO, let oil heat a moment, then carefully add the scallops and shrimp (there will be some spattering.)
Let the shrimp sear for about 1 minute per side until just opaque. Remove and keep warm. Don’t move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop — if the surface has a nice caramelized color, turn them over.
Cook for just another minute until the scallops are springy but not quite firm. Remove the scallops and keep warm.
Wipe out the pan, add the strawberries and Balsamic. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.
To serve, place the greens on a plate, top with the scallops, shrimp, and fresh strawberries then drizzle with Patricia & Paul Strawberry Balsamic over the scallops and shrimp.
Makes 2 servings