Scallops with Strawberry & Basil Salsa
OK this may look like I spent all day in the kitchen, but I promise I didn't! I’m adding this one to my “impress people at parties” list; it looks and tastes fancy, but is relatively little effort. Especially if you enlist someone to help dice the strawberries!
This is a pretty popular dish out there with multiple ways to make it, but I've made this one dairy and nightshade free. So we get the great, healthy fats and proteins from the scallops, with a side of carbs (and sweet!) from the strawberry salsa...not to mention the antioxidants...but it's still AIP friendly!
STRAWBERRY & BASIL SALSA
•3 medium strawberries, diced
•1/3 cup fresh basil, finely chopped
•1 green onion, finely sliced (greens and bulb)
•Juice of 1 large lime
•1 tbsp raw honey
- Combine the strawberries, basil and onion.
- In a bowl, mix the lime juice and honey together.
- Pour half of the lime and honey mixture over the strawberry salsa, and mix well. Reserve remaining lime mixture for scallops.
- Refrigerate the salsa while preparing the scallops.
•10-12 Wild-caught Scallops
•1/4-1/2 tsp Sea Salt
•1 tsp Garlic Powder
•2 Tbsp Coconut or Avocado Oil (better for high heat cooking)
•Lime and honey mixture
- Season Scallops with the sea salt and garlic powder.
- Pour the remaining lime and honey mixture over the scallops.
- Heat the oil in a skillet to med heat.
- When warm, add the scallops and lime mixture to the pan. Cover and cook for a few minutes, then turn the scallops over.
- When Scallops are firm to the touch, uncover them and increase the heat to high. Sear on the first side for a few minutes before flipping and searing on the second side (I recommend using tongs for this).
- When done, place the scallops on a serving dish and top each with the strawberry salsa! Options:
- Pour juice from the salsa around the scallops
- Top the salsa with onion ribbons (thinly slice the greens of onions and “curl” them with your finger)
- Top the salsa with small basil leaves