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Scallops In Strawberry, Balsamic Vinegar And Pepper Sauce

shellfish

1 1/2 pounds large scallops
1 tablespoon vegetable oil
salt
2 cups strawberries; halved
1/4 cup butter; cut into small pieces
2 tablespoons balsamic vinegar
2 teaspoons cracked black pepper

Pat scallops with paper towels to remove as much moisture as possible. In large heavy frypan, heat oil over high heat. Add scallops and sprinkle lightly with salt; sauté for about 6 minutes or until cooked, turning once. Put strawberries, butter, vinegar and pepper in another frypan. Place over high heat just until butter melts, stirring constantly; remove from heat. Spoon an equal portion of strawberry sauce on each of 4 plates; top each with an equal portion of scallops. Serve rice sprinkled with slices of toasted almond and steamed green beans on the side. Make salad a separate course and finish with a dessert as simple as chocolate-dipped apricots.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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