Seared sea scallops with a strawberry, red onion salsa and garlic-wilted spinach

Seared sea scallops with a strawberry, red onion salsa and garlic-wilted spinach

Ingredients

½ lb scallops
1 qt spinach
2 tbsp garlic, minced
2 tbsp olive oil
½ cup watermelon, juiced
2 limes, juiced
¼ cup red onion, small dice
8 strawberries, quartered
2 basil leaves
salt & pepper to taste

Directions

1

In a small bowl combine the red onion, watermelon juice and the limes with a pinch of salt. Mix well and let sit for at least 1 hour.

2

Add the strawberries to the onions and mix again.

3

In a sauté pan, heat 1 tbsp olive oil and add the garlic. Cook for one minute, then add the spinach and season with a little salt. Turn off the heat and let the residual heat wilt the spinach.

4

In another sauté pan, heat the remaining oil and season both sides of the scallops with salt and pepper.

5

Place into the hot sauté pan and let sear for 1-2 minutes (depending on how hot your stovetop gets), flip the scallops over and turn off the heat. Let them sit in the pan for one additional minute.

6

To plate, place the spinach on the plate and then the scallops on top. Top with the strawberry salsa and the fresh basil. Enjoy!

Ingredients

 ½ lb scallops
 1 qt spinach
 2 tbsp garlic, minced
 2 tbsp olive oil
 ½ cup watermelon, juiced
 2 limes, juiced
 ¼ cup red onion, small dice
 8 strawberries, quartered
 2 basil leaves
 salt & pepper to taste

Directions

1

In a small bowl combine the red onion, watermelon juice and the limes with a pinch of salt. Mix well and let sit for at least 1 hour.

2

Add the strawberries to the onions and mix again.

3

In a sauté pan, heat 1 tbsp olive oil and add the garlic. Cook for one minute, then add the spinach and season with a little salt. Turn off the heat and let the residual heat wilt the spinach.

4

In another sauté pan, heat the remaining oil and season both sides of the scallops with salt and pepper.

5

Place into the hot sauté pan and let sear for 1-2 minutes (depending on how hot your stovetop gets), flip the scallops over and turn off the heat. Let them sit in the pan for one additional minute.

6

To plate, place the spinach on the plate and then the scallops on top. Top with the strawberry salsa and the fresh basil. Enjoy!

Seared sea scallops with a strawberry, red onion salsa and garlic-wilted spinach

Suggested wine pairing:

2021 Pinot Noir Rosé