Caramelized Scallops with Strawberry Salsa

Caramelized Scallops with Strawberry Salsa

Spring is the season of new growth and expansion, a time when the seeds begin to sprout and push with force upward to the sun. As our energy during the springtime begins to move up and out as well, we encourage movement and rejuvenation. For this last week of spring, our nutrition for fertility recipe is a nourishing dish of scallops topped with a refreshing strawberry salsa. In Chinese medicine, both scallops and strawberries contain many essential nutrients, which help promote fertility.   

Scallops are another nutrient dense seafood, which are valuable for fertility in that, they are an animal which can be consumed whole. Scallops a natural source of heme iron, which is easily absorbed by the body and is essential in supporting fertility. Scallops also contain plentiful amounts of zinc, iron, selenium and other trace minerals, as well as, magnesium, potassium, vitamins A, D and B12. They are also a healthy source of essential omega-3 fatty acids such as DHA and EPA.

Strawberries are known in Chinese medicine to nourish the kidneys and Qi, and increase immunity. It is important to nourish the kidney energy system, as kidney yin is essential for birth, growth, and reproduction. Strawberries also help to nourish lung fluids and strengthen the digestive system; they are a bountiful source of vitamin A, folate and antioxidants.

Serves: 2

List of Ingredients

  • 2 handfuls ripe organic strawberries, diced
  • 1 tablespoon balsamic vinegar, or to taste
  • ½ medium shallot, minced
  • 2 tablespoons arugula and basil, minced
  • ½ pound medium-to-large scallops, tough membrane removed
  • Sea salt & fresh ground black pepper, to taste
  • 1 tablespoon ghee
  • 1 tablespoon olive oil
  • Garnish: fresh leaves of arugula & basil, cut chiffonade


  • Mix strawberries, balsamic vinegar and minced shallots, arugula and basil in a small bowl. Add sea salt and fresh ground black pepper to taste, trying to achieve a nice balance between sweet and sour. 
  • Heat ghee and olive oil in a skillet over medium-high heat. 
  • Dry and season the scallops with sea salt and fresh ground black pepper. Add scallops to skillet when ghee and oil begin to shimmer (do not set them too close together) 
  • Cook without turning for about 3 minutes, or until the white/cooked portion of the scallops rise about halfway up the side. Flip scallops and cook for another minute or two, until cooked through. 
  • Chiffonade the arugula and basil leaves by stacking, and rolling them tightly, then slice the leaves perpendicular to the roll. 
  • Remove scallops and set on serving plate. Top each scallop with a spoonful of strawberry salsa and garnish with ribbons of basil and arugula. Spoon some of the vinegar sauce around them, for taste.