Seared Scallops with Spicy Black Garlic Shoyu Strawberry
8ea U-10 Fresh Scallops
6-8 ea Fresh California Giant Strawberries, finely diced
1/3 ea European cucumber, finely diced
2 tbsp Black Garlic Shoyu
1 tsp Mike’s Hot (Spicy) Honey
2 tbsp olive oil
6oz Chorizo Iberico “Fermin”, finely diced
Micro Greens to Garnish
Salt and Pepper
Combine Strawberries, Cucumber, Shoyu, Honey and season with salt and pepper. Cover and chill for at least 10 min.
Season the scallops with kosher salt. Heat a large sauté pan and add oil. Sear the scallops on both sides (1-2 min each side). Do not over crowd the pan with the scallops, leave at least 1 each cleared around each one. Remove from heat and let rest before serving (2-3 min)
In a small pan cook the chorizo until crispy (4-5 min). Place on paper towel to absorb oil and set side.
Portion salsa on plate, place warm scallops, top with the crispy chorizo and garnish with the micro greens.