Seared Scallop Watermelon Salad W/ Sparkling Mint Vinaigrette

READY IN: 13mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
  • Pat the scallops dry and remove the “foot.” Sprinkle with salt, pepper and cayenne pepper.
  • Heat a large skillet to high. Drizzle a scant amount of oil in the skillet and carefully rub it around with a paper towel. When the skillet is smoking; place the scallops top down. Sear for 1 1/2 minutes until you can see carmelization around the edges.
  • Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.
  • Puree the mint, vinegar, grape seed oil, agave, salt and pepper in the blender. To assemble: Place a handful of arugula on a plate. Add one watermelon round on the arugula, followed by a scallop. Arrange the radishes around and drizzle with mint vinaigrette.
  • Makes 8 first-course servings, or 2-4 dinner servings.
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