Scallops, Strawberry Salsa and Chocolate Sauce

In a bowl, mix chopped strawberries, lemon zest and juice. Set aside.

In a saucepan, heat balsamic vinegar and Worcestershire sauce until it simmers. Take off heat and stir in chocolate until fully melted and smooth.

Add a dash of oil into a saucepan. Season scallops with salt and pepper and place into the saucepan for 2 minutes. Add butter and then flip the scallops and cook for an additional 2 minutes.

To serve, position 3 scallops on a plate. Top with a spoonful of strawberry salsa and drizzle on the chocolate sauce.