Grilled Scallop with Strawberry & Basil Salsa
Wine match suggestion: Te Koko
Makes 24 / Prep 10 minutes / Cook 5 minutes
Ingredients
•250g strawberries, hulled
•2 small shallots, very finely chopped
•4 tablespoons lime or lemon juice
•half a teaspoon salt
•half a teaspoon freshly ground black pepper
•2 tablespoons olive oil + for searing
•half a teaspoon sugar, optional
•24 large scallops, roe removed if necessary
•half a cup basil leaves
•microgreens to garnish
•Serve with mini tostadas or corn chips of liked
Method
- To make the salsa, chop the strawberries finely and mix in a bowl with the shallots, lime/ lemon juice, salt, pepper and olive oil. Taste and add a little sugar if needed. Set aside.
- To cook the scallops, heat a little oil in a frying pan over a medium/ high heat.
- Cook the scallops, pressing down to flatten into a nice even round shape, for 1 minute then flip and cook for another minute or to your liking.
- Just before serving, finely shred the basil and stir through the salsa.
- Arrange the scallops on individual spoons or a serving plate and top with the salsa, a little microgreen and a grind of pepper.
Te Koko 2023
from $72.00Te Koko is a sophisticated, unique expression of Marlborough Sauvignon Blanc.