Halve or quarter strawberries and cherry tomatoes and place in bowl. Drizzle with oil and gently toss to coat. On parchment-lined baking sheet, spread out in single layer and evenly sprinkle with raw sugar. Bake in center of preheated oven for 30 minutes, or until berries and tomatoes are tender and juices have been released. Stir a couple times during roasting.
Scrape berries and tomatoes back into bowl along with their juices. With paring knife in each hand, run them through the berry-tomato mixture to finely chop salsa. Fold in onion, balsamic vinegar, and salt. Set aside and bring to room temperature. Fold in chiffonnade of basil leaves, reserving a few ribbons for garnish. Add more seasonings, to taste, if you wish.
To prepare scallops, check each one to see if there is a small band of muscle still attached. If found, gently peel off and discard. Pat scallops dry with paper towels. Season very lightly with salt and smoked paprika.
In large frying pan, heat butter and oil just until it begins to sputter. Place scallops around outside of pan and then into center, allowing for space in between each. You may need to cook scallops in two batches. Sear for 2 minutes on one side without disturbing them. When they appear golden around the edges, flip and sear the other side for 1 to 2 minutes, until lightly golden but still tender. Be careful not to overcook or they will become rubbery. They are best cooked slightly on the underside.
To serve, place 3 scallops on each serving plate. Spoon salsa on top of each scallop and garnish with a few ribbons of fresh basil. Serve, immediately, with a side of steamed rice.
Recipe Notes
Per serving: 225 calories; 17 g protein; 11 g fat (3 g sat. fat); 17 g total carbohydrates (10 g sugar, 3 g fiber); 243 mg sodium