Balsalmic Glazed Scallops and Strawberries
Cardamom, lemon confit, and spicy arugula

2 whole lemons
½ cup simple syrup
24 strawberry slices
2 oz simple syrup
2 tbsp 10 x sugar
1 tbsp simple syrup
12 Diver Scallops (3 each)
1 tbsp olive oil
1 tbsp raw butter
12 medium sized strawberries, cut 1/3” thick
2 tbsp balsamic vinegar
4 cups arugula, julienne
16 endive, chopped
Salt and pepper to taste

Method:

Remove rind from two whole lemons, Julienne rind and blanch in boiling water. Place blanched rind in simple syrup and cook until syrup has reduced in half To make strawberry chips for garnish; slice 24 strawberry slices 1/8” in thickness. Dip strawberry slices in simple syrup then in 10X sugar. Place strawberry slices on a silpat lined sheet pan. Place sheet pan under a heat lamp until the strawberries are crisp like chips.

In a smoking hot sauté pan, pan sear scallops in olive oil and raw butter until golden brown. Remove scallops to a sizzle platter and keep warm. If scallops are not cooked thoroughly, finish them off in the oven. Pour off any excess olive and butter from the pan and return sauté pan to the fire, sear the strawberries. Turn the berries when they have a little color. Deglaze the pan with balsamic vinegar. Add the simple syrup and lemon confit.

Season the greens with salt and pepper and place on the plate. Place the three scallops in the middle of the greens. Layer the glazed strawberries around the scallops.

Garnish the top of the scallops with three strawberry chips.