Balsamic vinegar and strawberries are friends. Balsamic be all like, “Strawberry! Missed ya! Why you only visit me once a year?” I figure they should have a good long visit together… in a pan…where they wouldn’t be interrupted. And seared scallops are just seared scallops; they’re awesome all on their own. We all know that spinach already gets along with everybody else so I had to invite them to the party. I can’t say much more here other than sometimes I impress even myself, which is saying a lot. My inner food critic is pretty harsh.
By the way, I did not lick the browned butter out of the pan when the scallops were done. It was tempting but I resisted. Instead I wiped it up with crusty bread and then toasted the bread. I highly recommend this! So yummy.
Seared Scallops with Strawberry Balsamic Reduction
1 cup chopped strawberries
1 ½ Tbsp. balsamic vinegar
¼ pound sea scallops
1 ½ tsp. sliced fresh basil
1-2 handfuls fresh spinach
In a small sauce pan, combine the strawberries and balsamic vinegar with a pinch of salt and pepper. Simmer over medium low heat until the strawberries begin to breakdown and form a sauce with the vinegar, 20-30 minutes. Add the basil about ¾ of the way through cooking.
Arrange the spinach on your dinner plate.
About ten minutes before the strawberries are done, wash and thoroughly dry the scallops. Season them with salt, pepper, and the granulated garlic. Melt a pat of butter in a small frying pan over medium high heat. When the butter is melted and the pan is hot, add the scallops. Let them cook for 2-3 minutes or until a golden crust has developed on the pan side of the scallop then turn them and repeat on the other side. If they don’t seem cooked all the way through once they are seared, turn the heat down to medium and cover the pan for a minute or two.
Remove the scallops from the pan and arrange them over the spinach. Dress the scallops and spinach with the strawberry reduction. Enjoy!