1 green onion, thinly julienned

1/2 cup (70 g) strawberries, finely diced

1/2 cup (70 g) cherry tomatoes, cut into small pieces

1 1/2 tsp jalapeño pepper, seeded and chopped

4 tsp (20 ml) cider vinegar

1 tbsp (15 ml) vegetable oil

4 very fresh large scallops, thinly sliced crosswise

Soak the green onion in a bowl of ice water for 10 minutes. Drain on paper towels.

In another bowl, combine the strawberries, tomatoes, jalapeno, vinegar and oil. Toss to coat. Season with salt and pepper.

Arrange the scallop slices on individual plates, top with the strawberry salsa and garnish with the green onion.

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