Fresh Driver Scallops and Oregon Strawberry Ceviche

(serves 4-6 as an appetizer)

Basil

½ cup olive oil

½ cup fresh basil leaves

½ cup fresh spinach leaves

Scallops

8 ounces fresh scallops, trimmed and diced (1 cup)

4 ounces Oregon strawberries, washed and diced (1/2 cup)

3 tablespoons basil oil (recipe above)

   juice from one lime

1 tablespoon minced chives

   salt, to season

Oregon Strawberry Vinaigrette

3 egg yolks

2 tablespoons Dijon or stone-ground mustard

3 tablespoons water

2 tablespoons red wine vinegar

   juice from ½ a lime

1/3 cup olive oil

2 cups fresh, ripe Oregon strawberries, washed

   salt and pepper to taste

For Scallops

Combine ingredients and reserve. Serve chilled with Oregon strawberry vinaigrette, basil oil and, if desired, micro greens and crostini.

For Basil Oil

Purée in blender until smooth

For Vinaigrette

Place egg yolks, mustard, lime juice, water and vinegar in a blender and purée until smooth. Slowly add olive oil until combined and smooth. Add strawberries and blend until smooth.

Champagne Strawberry Bisque

(Serves 6-8)

3 cups fresh Oregon strawberries

1 ½ cups sour cream

½ cup milk

1 cup Champagne

¾ cup sugar

1 tablespoon vanilla extract

1 tablespoon lemon juice

1 teaspoon Kirschwasser

   fresh mint for garnish

Clean and hull the strawberries, reserving a few for the garnish. Combine the strawberries, sour cream, milk, Champagne, sugar, vanilla extract, lemon juice and Kirschwasser. Purée in a food processor or blender. Chill. Garnish each serving with sliced strawberries and a fresh mint leaf.