A very quick and light recipe for scallop strawberry salad. Make the most of British strawberries before they disappear for another year!
We’re coming to the end of strawberry season in the UK, which gives me a small window to share this recipe I developed earlier this summer but haven’t yet had the time to share. 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 scallop strawberry summer salad. The basil-lime dressing adds a sharp fresh tang.
This is actually the first time I’ve featured scallops on the blog, though certainly not the first time I’ve cooked or eaten them. I have fond memories of seafood day on my first week long cooking course (the shells in the background of the photo are actually from that course, cleaned up of course). I think I was a bit astonished to discover that they are so simple and quick to cook, yet are so gourmet. I absolutely adore them, so imagine the only reason I don’t cook them too often is expense.
They are best seasoned simply, cooked in clarified butter or ghee, and left a little undercooked. The orange coral attached to the scallop is perfectly edible, but isn’t so aesthetically pleasing in a salad. If you prefer you can cook it along with the scallop and eat it separately.
If you’re not brave enough to have a go yourself then head to the cute south coast British town of Rye. I went over one of the bank holiday weekends earlier this year and scallops are on almost every menu in town.
- 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
- In a small food processor blend all the dressing ingredients together. Set aside.
- 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.
- 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.
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What do you think of strawberry in a salad? Would you do it? I’m not the only one to have done it! Here’s some examples!
- Maple Tossed Rhubarb, Strawberry and Lentil Salad, by Recipes from a Pantry
- Summer Salad & Strawberry Balsamic Vinegar by United Cakedom
- Pimms Summer Salad by Foodie Quine