A quick and AMAZING salad that is a real show-stopper!
1/2 cup mint leaves
3 tablespoons champagne vinegar
1/2 cup grape seed oil
1 teaspoon salt
1/2 teaspoon pepper
8 XL diver scallops (sometimes called colossal.)
1 teaspoon oil
1 tablespoon butter
1 bunch radishes
Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
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.