Seared Scallops and Shrimp With Balsamic Strawberries

1. In a bowl, stir together the vinegar and sugar until the sugar is dissolved. Fold in the strawberries, cover, and chill for at least one hour. Remove from the fridge when you're ready to start cooking.
2. Heat the extra virgin olive oil in a large skillet over medium heat. Saute the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green. Remove greens to a strainer and keep warm. (See cook's notes below)

1. Dry the scallops and shrimp well and sprinkle with the coarse salt. Heat a skillet or saute pan over medium-high heat until quite hot. Add the grapeseed or light olive oil, let the oil heat a moment, then carefully add the scallops and shrimp (there will be some spattering.)
2. Let the shrimp sear for about 1 minute per side until just opaque. Remove and keep warm. Don't move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop -- if the surface has a nice caramelized color, turn them over.
3. Cook for just another minute until the scallops are springy but not quite firm. (See cook's notes below) Remove the scallops and keep warm.
4. Wipe out the pan, then add the strawberries and vinegar. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.
5. To serve, place the green on a plate, top with the scallops, shrimp, and strawberries, then drizzle the balsamic reduction over the scallops and shrimp.

Cook's Notes

• To keep everything warm while you're cooking, put your oven on the lowest setting before you begin. Great for heating plates, too.
• You can sear scallops in a 50/50 mixture of oil and clarified butter for extra flavor. (Don't use regular butter, though: the milk solids can burn and impart a bitter flavor.)
• The scallops are ready when they're well colored on both sides. There may still be a thin undercooked layer in the middle, but don't worry: they will continue to cook from residual heat after you remove them from the pan and be perfectly tender.