Seared Scallops with Roasted Strawberry Salsa - alive magazine

Ingredients

• 1 lb (500 g) fresh strawberries
• 1/2 lb (250 g) cherry tomatoes
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) raw sugar
• 2 Tbsp (30 mL) finely minced red onion
• 2 tsp (10 mL) well-aged balsamic vinegar
• 1/8 tsp (0.5 mL) sea salt
• 2 Tbsp (30 mL) chiffonnade of fresh basil leaves, plus extra
• 12 large sea scallops
• 1/4 tsp (1 mL) salt
• 1/8 tsp (0.5 mL) smoked paprika
• 1 Tbsp (15 mL) unsalted butter