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!
Honestly, how pretty are these Strawberry Infused Sea Scallops? We like to try new foods. We also like to try new methods to enjoy our staple favorites in a different way.
That is one of the reasons these strawberry infused scallops are so fun. A totally new way to prepare a seafood that we eat often but usually with garlic and citrus.
Be Sure to Buy Dry Aged Sea Scallops!
You always want to check the ingredients on the package of scallops that you buy! The only ingredient that should be there is scallops.
If you see Sodium Tripolyphosphate, (otherwise known as wet aged scallops) STPP for short, in the ingredients, I recommend going elsewhere! The scallops will have a bitter after taste and they lose all of their sweet flavor!
Dry aged scallops are harder to find and more costly, but well worth the effort.
Why are scallops wet aged?
Commercial scallops are wet aged for basically one reason. Wet aging plumps the scallops up, so that they weigh more. Thus, making them more profitable for fishermen and more expensive for the consumer.
Why should you buy dry aged scallops?
Wet aged scallops release the water that they have stored when they are seared, basically steaming them, instead of getting a nice caramelization and sear.
They also can take on a bitter note because of the chemical, so it’s best to try and find dry aged.
What if you can’t find dry aged scallops?
If you have searched everywhere and still cannot find dry aged scallops, you can make wet aged scallops work. Soak scallops in a mixture of 1/4 cup lime juice or lemon juice, 2 tablespoons salt and 1 quart of water for 30 minutes.
After rinsing scallops, make sure you pat them dry thoroughly, with paper towels. Then continue with the recipe.
It doesn’t hurt, after patting them dry, if you leave them in refrigerator, in a single layer, on a tray for an hour or so to dry out more.
Like everyone else, we are also busy and don’t have time to spend hours slaving over a hot stove! Enter these easy sea scallops. They take between five and ten minutes to cook, depending on the size of the scallop, and about 30 minutes to marinate.
What you need
- strawberry jam
- lime juice
- lemon juice
- salt
- pepper
- olive oil
- 2 drops red food coloring (optional to enhance color)
- scallops
How to make Strawberry Scallops
- Mix all marinade ingredients together.
- Add thawed scallops to marinade and stir to coat. Marinate for 30 minutes.
- Remove scallops from marinade and pat dry with paper towel.
- Add marinade to saucepan, Heat to boiling. Reduce heat and simmer until scallops are cooked.
Serve sauce with scallops.
The best way to thaw scallops
- Thaw scallops under slowly running cold water, until thawed.
- Thaw in a bowl, in the refrigerator overnight.
Pro tips for perfection
- Thaw scallops according to tips above, 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.
Other delicious scallop recipes
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Strawberry Infused Sea Scallops
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.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- 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
Originally published May 30,2017 Recently updated June 30 2020
Marlynn
I LOVE scallops and this is such a creative, delicious way to enjoy them!
Beth Neels
Thanks you Maylyyn! I’m glad you enjoyed the recipe!