Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette
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Saturday, September 12, 2015

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Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette

Kelly Mike - Saturday, September 12, 2015


  • 1/2 cup mint leaves
  • 3 tablespoons champagne vinegar
  • 1/2 cup grape seed oil + 1 teaspoon for skillet
  • 2 tablespoons agave nectar or honey
  • 8 extra large diver scallops
  • Cayenne pepper
  • 1 tablespoon butter
  • 8 half inch slices of watermelon
  • 1 bunch radishes
  • 5 ounces baby arugula
  • Salt and pepper


  1. Puree the mint, vinegar, grape seed oil, agave, 1 teaspoon salt and 1/2 teaspoon pepper in the blender. Set aside. Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
  2. Pat the scallops dry and remove the foot. Sprinkle with salt, pepper, and a little cayenne pepper.
  3. 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 hot, place the scallops top down. Sear for 1 1/2 minutes until you can see caramelization 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.
To assemble
  1. Place one watermelon round on each plate and sprinkle arugula and radishes around it. 
  2. Top the watermelon with a large seared scallop. Drizzle with mint vinaigrette and serve while the scallop is warm.


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