Strawberries don’t have to be part of a dessert – most berries work brilliantly in savoury dishes too. Since scallops are also sweet they pair well with bitter rocket and creamy avocado in this recipe for a summer salad.
Natural Kitchen Adventures - Scallop & strawberry salad with a basil-lime dressing
- Preparation time: 10 minutes
- Cooking time: 4 minutes
- Total time: 14 minutes
15g fresh basil
2 tablespoons lime juice (1-2 limes depending on juiciness)
4 tablespoons extra virgin olive oil
¼ teaspoon sea salt
50g rocket leaves
200g strawberries, stems removed and halved
Half a cucumber, sliced into long ribbons using a peeler
1 avocado, cored, peeled and sliced into segments
1 Tablespoon ghee or clarified butter
4-6 scallops, removed from their shells, dark organs trimmed*
Extra lime juice, salt and black pepper to season scallops
1. In a small food processor blend all the dressing ingredients together. Set aside.
2. Warm a frying pan over a medium heat and melt the ghee. Cook the scallops for 1-2 minutes on each side, until the surface is slightly caramelised. The scallops will remain slightly under-cooked in the middle, to prevent them from going tough. Drain the scallops on kitchen toweling, then season with a pinch of salt, pepper and a squeeze of lime juice.
3. Toss all the salad ingredients together with 1 tablespoon of the dressing till the rocket is lightly coated. Plate up and top the salad with the cooked scallops and a further 1-2 tablespoons of dressing.