Seared sea scallops with a strawberry, red onion salsa and garlic-wilted spinach
Ingredients
Directions
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.
Add the strawberries to the onions and mix again.
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.
In another sauté pan, heat the remaining oil and season both sides of the scallops with salt and pepper.
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.
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
Directions
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.
Add the strawberries to the onions and mix again.
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.
In another sauté pan, heat the remaining oil and season both sides of the scallops with salt and pepper.
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.
To plate, place the spinach on the plate and then the scallops on top. Top with the strawberry salsa and the fresh basil. Enjoy!
Suggested wine pairing: