Recipe: Sea Scallops, Balsamic Glazed Strawberries, Cardamon, Lemon Confit, Arugula

Cleveland Cooks: Sea Scallops
Chef Dante's pan seared scallops with balsamic glazed strawberries. (Source: WOIO)
Chef Dante's pan seared scallops with balsamic glazed strawberries. (Source: WOIO)

Sea Scallops, Balsamic Glazed Strawberries, Cardamon, Lemon Confit, Arugula 

Ingredients:

Scallops (U10)

Baked potatoes

Shallots

Balsamic

Cardamon (powder)

Lemon Zest

Simple syrup

Arugula

Citrus Vinaigrette

Strawberry Chips (dehydrated)

Method:

Scallops - clean scallop, remove mussel. 3-4 pieces of scallops, depending on actual size. Season with salt, pepper and grains of paradise (mill). Sear until nicely browned and finish in the oven.

Strawberries - clean and cut strawberries into thick disks. Blanch the citrus julienne in Simple syrup. Cool down in syrup. Sear in butter until golden brown. Deglaze with balsamic and ground cardamon. Add some lemon zest and lemon syrup.

Argula - wash, dry store cool. Marinate with citrus vinaigrette. Season to taste with salt and pepper.

Garnish - dehydrated strawberry slices