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!
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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.
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.
I also love to use other ingredients in my pantry that I hvae made throughout the year because I know that I have controlled the ingredients. Case in point would be this low sugar strawberry jam. Here is a link for Low Sugar Raspberry Jam, just substitute strawberries in the recipe.
The other beautiful thing about this recipe is that you only need 5 ingredients! Just add the juice of 1/2 of a lemon and 1/2 of lime to the strawberry jam and whisk in about 1 tablespoon of olive oil with a pinch of salt and pepper. That’s it!
Enjoy! And have fun cooking!
- 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
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 and stir every 10 minutes to coat again,
After 20 minutes, remove scallops and marinade to allow scallops to come to room temperature.
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.
Dry Aged Scallops contain no STPP (Sodium tripolyphosphate) are sweeter and contain no chemicals