Free shipping on orders of 60$ and more (QC/ON may exclude some regions)

recette, facile, pétoncles, fraises, basilic, balsamic



- 10 large scallops
- 450g coarsely chopped strawberries
- ¼ cup balsamic vinegar
- ¼ cup cold water
- 1/3 cup crushed pistachios
- 1/3 cup Panko breadcrumbs
- ¼ cup chopped basil
- Juice of half a lime
- 1 tsp. salt
- 1 tsp ground pepper
- 1 tsp sugar
- 1 tsp Firebarns Tequila Lime
- Zest of half a lime
- 1 tbsp butter


- In a "Magic bullet" blender, blend in 150g of strawberries and ¼ cup of water. Blend well until a juice is obtained. In a small bowl, mix with the balsamic vinegar and set aside;

- In an airtight container, combine 300g of strawberries with the lime juice and zest, Firebarns Tequila Lime, salt, pepper, sugar and basil. Close and refrigerate for 1 hour;

- On a baking sheet lined with parchment paper, add the Panko crumbs and crushed pistachios and bake at 450F for about 5 minutes or until golden. Set aside.

- In a skillet over high heat, melt the butter and add the scallops. Cook for 1 to 2 minutes on each side. Remove from heat and set aside;

- In a presentation plate, add balsamic vinegar mixture, scallops, strawberry salsa and pistachio crumble. Finish the presentation with a small basil leaf.

Leave a comment