Scallop Skewers With Pickled Watermelon Salad

Total Time
25hrs
Prep 0 mins
Cook 25 hrs

This recipe comes from the 'Beehive' in Boston. The prep time of 25 hours also includes the 24/hour overnight prepping of the watermelon rinds for the salad.

Ingredients Nutrition

Directions

  1. Cut watermelon into slices the same thickness as the scallops.
  2. Using a small knife or 2-inch ring mold, carve out 32, 2-inch watermelon rounds.
  3. Place two-each of scallops, prosciutto slices, basil leaves and watermelon rounds on ever skewer, alternating ingredients.
  4. Season each with fennel seed, salt and pepper.
  5. In a heavy-bottom saute' pan, heat vegetable oil over medium-high until almost smoking.
  6. Sear scallops until dark brown, but not burnt (prosciutto and basil will shrivel in the heat) about 5 minutes.
  7. Flip skewers and sear other side until scallops are cooked through, about one minute more.
  8. For the salad:.
  9. Dissolve kosher salt in 1 cup water and pour over rinds.
  10. Let sit overnight in the fridge.
  11. In a medium saucepan, bring remaining water and next seven ingredients to a boil.
  12. Remove from heat, strain, and add chili flakes.
  13. Let cool for 10 minutes.
  14. Return syrup to a boil.
  15. Soak watermelon rinds in clean water.
  16. Remove from water and pour the syrup over them.
  17. Let cool at room temperature, then refrigerate.

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