Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette

Ingredients

1/2 cup mint leaves
3 tablespoons champagne vinegar
2 tablespoons agave nectar
1 teaspoon salt
1/2 teaspoon pepper
8 XL diver scallops (sometimes called colossal.)
1 teaspoon oil
1 tablespoon butter
1 bunch radishes
5 ounces baby arugula

Preparation

1
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 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; place the scallops top down. Sear for 1 1/2 minutes until you can see carmelization around the edges.
4
Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.
5
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.
6
Makes 8 first-course servings, or 2-4 dinner servings.

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About

A quick and AMAZING salad that is a real show-stopper!

Yield:

8

Added:

August 11, 2010

Creator:

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