Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette

Ingredients

• 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

Directions

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.