TC Recipe: Seared Scallops with Arugula & Strawberry

May 19 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Gamay Noir Vin Gris
Serves 2

Seared Scallops with Arugula & Strawberry


  • 6 oz scallops
  • 3 Tb olive oil
  • 2 Tb butter
  • ½ cup water
  • 4 oz arugula
  • 2 green onions
  • 3 Tb toasted walnuts, chopped
  • 1 cup strawberries
  • 2 Tb King Estate Vin Gris
  • Salt and Pepper to taste


Cut the green onions so each one has 1 inch of white and 2 inches of green.
In is sauce pan melt 2 Tb butter until foamy, add the green onions, salt, and water.
Cook on low temp for 8-10 minutes.

Puree strawberries, add the Vin Gris, and season with salt and pepper.

Toss the arugula and walnuts in 1 Tb olive oil, reserving the rest of the oil for the scallops.

Salt and pepper the scallops. In a hot sauté pan add the remaining olive oil and scallops.
Once the scallops begin to brown add 1Tb butter to caramelize. Finish in the oven if necessary. Serve the scallops on the arugula salad drizzling the strawberry sauce around the plate. Enjoy.