Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette
By: Sommer
Published: Wednesday, August 11, 2010 - 12:38pm

Ingredients




1/2 cup mint leaves
3 tablespoons champagne vinegar
1/2 cup grape seed oil
2 tablespoons agave nectar
1 teaspoon salt
1/2 teaspoon pepper
8 XL diver scallops (sometimes called colossal.)
Cayenne pepper
1 teaspoon oil
1 tablespoon butter
8 1/2 inches slices of water melon
1 bunch radishes
5 ounces baby arugula
Salt and pepper

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.

About


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