Seared Sea Scallops with Strawberry Gastrique

Strawberry Gastrique

• 2 Tbsp unsalted buter
• 1 shallot, peeled and minced
• 2 c. strawberries
• 2-3 Tbsp sugar
• 3 Tbsp wine or cognac
• 3 Tbsp vinegar

1. Melt butter in a saucepan over medium-low heat. Add shallots and cook until they are translucent.
2. Add strawberries, sugar, wine and vinegar. Bring the mixture to a very light boil over medium-high heat, and then reduce heat to low.
3. Simmer until the fruit is very tender, around 10-20 minutes, and remove from heat.
4. Strain the mixture through a fine mesh sieve to remove any seeds.
5. Taste and adjust seasoning and tartness as needed.