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Rude Native Strawberry Jalapeño Chutney with Scallops

JoanneJoanne Wotherspoon
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  • 1 pint fresh strawberries, diced
  • 1/4 spanish onion, diced
  • 1 tsp jalapeno, seeded, minced, very thin
  • 1 tbsp veg. oil (not olive)
  • 1 tbsp butter
  • 1 tbsp honey
  • 1 tbsp fresh basil, chopped
  • 2 tbsp cider vinegar
  • s&p
  • 8 - 10 (large) sea scallops, dry
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  • 1

    Sauté onion and jalapeño in butter and oil until lightly caramelized. Add vinegar, honey and jam and reduced slightly. Fold in strawberries and heat through (don’t crush). Finish with basil.

  • 2

    In non-sick frying pan, sear scallops at high with veg. oil.

  • 3

    Serve on greens and top with strawberry chutney.

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