Strawberry Infused Sea Scallops
These Strawberry Infused Sea Scallops are not only gorgeous but they take less than 40 minutes, including marinating and have a wonderful hint of strawberry!
Servings 4 servings
Calories 238kcal
Cost $15
Ingredients
- 1 lb Sea scallops, preferably Dry Aged Scallops *See Recipe Notes Below
- 1/2 juice of 1/2 lemon
- 1/2 juice of 1/2 lime
- 1/2 c strawberry jam, low sugar
- 4 tsp Olive Oil just enough to thin marinade
- 2 drops red food coloring Optional to enhance color
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Thaw scallops according to package directions, if using frozen
- Add lemon and lime juice to strawberry jam. Mix thoroughly.
- Whisk in olive oil until mixture resembles the texture of maple syrup. Add a few drops food coloring, if desired.
- Place scallops in the marinade a stir to coat. Place scallops in refrigerator.
- After 20-30 minutes, remove scallops and marinade to allow scallops to come to room temperature.
- Pat scallops dry with paper towel. Allow to rest on counter for 10-20 minutes, depending on the size of the scallop.
- Immediately after removing scallops from the marinade, Place marinade in a small saucepan and heat to boiling. Reduce heat and serving with scallops.
- Heat a saute' pan with an additional 2 tsp. olive oil and heat over medium high heat. Saute' scallops until golden brown on on side, then flip and saute' the other side. Internal temperature should be 130°F. Let rest 5 minutes before serving.
Notes
Dry Aged Scallops contain no STPP (Sodium tripolyphosphate) are sweeter and contain no chemicals.
- Thaw scallops according to package directions, to ensure food safety.
- Marinate in refrigerator for 30 minutes.
- Allow scallops to come to room temperature lightly pressed between sheets of paper towel. (time will vary, depending on the size of the scallops.)
- Drying with paper towel will reduce the sugar in the marinade burning and sticking to the bottom of your pan.
- Use a hot pan, or sear them under a high broiler.
- Once pan is very hot, almost smoking, add scallops, flat side down.
- Do not move scallops, once placing them in hot pan. They will take 1-2 minutes to get a golden sear.
- Do not crowd pan. If you are doing a lot of scallops, cook in batches.
- Do not overcook! Cook scallops to an internal temperature of 130°F.
- Size will determine how long they take to cook.
Nutrition
Calories: 238kcal | Carbohydrates: 33g | Protein: 13g | Fat: 5g | Cholesterol: 27mg | Sodium: 468mg | Potassium: 265mg | Sugar: 20g | Vitamin C: 6.4mg | Calcium: 15mg | Iron: 0.6mg