Seared Scallop
and Watermelon Salad
with Sparkling Mint Vinaigrette
Ingredients: • ½ cup mint leaves • 3 Tb. champagne vinegar • ½ cup grape seed oil • 2 Tb. agave nectar • 1 tsp. salt • ½ tsp. pepper • 8 XL diver scallops (sometimes called colossal) • Cayenne pepper • 1 tsp. oil • 1 Tb. butter • 8- ½ inch slices of water melon • 1 bunch radishes • 5 oz. baby arugula • Salt and pepper
Preparation: • 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.
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