Posted by onbalancefitness on:
May is one of my favorite months in California. The days are longer and the weather is warm without getting to the smothering hot stage. The bigger mountains still have snow and offer sunny, "t-shirt weather" Spring skiing. At the other end, the ocean starts to warm up and invite us out for swims and splashes.
What could be better? Some may say the fresh produce that comes to market. I can't complain about that. For me, May is the best month for Strawberries. California's weather is mild enough to grow and harvest these berries year round. But, the sweetest, juiciest, most vibrant strawberries are out right now.
When deciding what to do with these delicious berries, it's pretty easy to think of strawberry pie, fresh strawberries and cream, preserves and fruit salad. Did you know they also make great sauces for meats and fish, add tang to a lettuce salad, and take scones to a whole new level of goodness? Try the following recipe for something new:
Scallops with Strawberries
1/2 pound Sea Scallops, 2–3 per serving
1 cup sliced strawberries, slice lengthwise
1/2 tablespoon each butter and vegetable oil
1 tablespoon Balsamic vinegar
1/2 tablespoon orange juice concentrate,
1 teaspoon finely grated orange zest
a good grind of freshly ground black pepper
Rinse scallops, remove tough attaching muscle, drain well and pat dry. Dust with flour seasoned with salt and pepper, shaking off excess flour.
Heat oil and butter in 10-inch skillet over medium-high heat. Sauté scallops one minute until golden. Turn to cook second side for one minute until golden. Combine vinegar, orange juice, zest and pepper; add to skillet with scallops. Stir for 10 seconds then spoon into individual serving dishes or scallop shells. Bring to boil any liquids remaining in pan and stir in 1 teaspoon of butter to finish. Serve this in a sauce dish for additional flavor. Garnish with sliced strawberries.
Note: This recipe will easily multiply 2-3 times to serve 4-6, but reduce the orange zest amount.
Note: The scallops called for in this recipe are dry scallops or "diver scallops" about 1 1/2 inches in diameter and 1 inch thick. Wet scallops have been plumped with water and bay scallops are small (1/2 x 1/2 inch)
I am an advocate for supporting our local businesses. Fresh scallops can be purchased from the Santa Barbara Fish Market (117 Harbor Way #A Santa Barbara, CA 93109: (805)965-9564).