Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette

Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette – A striking combination that will have your guests begging for more!

Need a little va-va-voom in your life? Something to help you break out of the mundane? Every now and again, I feel like I’m stuck in a rut.

Same schedule, same clothes, same workout, same thoughts, same conversations, same meals… Blah! Of course by nature, I’m a planner so I do like schedules. Yet, even we planners need a little excitement in our lives.

Sometimes, one tiny change can get the ball rolling for transition out of dreary gray routine. One minuscule shift can starts the domino effect in all areas of your life.

Last month I had a blah week. As I was preparing dinner one evening, it struck me that perhaps it would be nice to add watermelon to our salad, instead of tomatoes. Nothing revolutionary, just chopped watermelon. The melon added the same watery-bite and sweetness as ripe tomatoes, but with an element of surprise.

I thought to myself, “Girl, you need to think like that more often! It only took one small adjustment to make this green salad sing. Surely you can do even better with a little thought.” Hmmm…

With my wheels turning, this is what I came up with. Fast and fabulous Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette.

Cool, hot, soft, crisp, buttery, light, yummazing!

Not only that, it inspired me to make adjustments to several other blah meals I’ve been cooking. Now, how about you give it a try. After all…

The only difference between a rut and a grave is their dimensions. ~Ellen Glasgow

To prepare Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette:

Cut watermelon into 8 half inch 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 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.

Puree a quick mint vinaigrette with champagne vinegar.

Then plate the seared scallops on top of the watermelon with arugula leaves and radishes all around. Drizzle the sparkling mint vinaigrette over the top.

Heavens! Just look at those scallops.

I want to make these Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette again and again and again. Yet that would start another rut.

Once every few weeks is going to have to do!

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Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette

Prep Time: 15 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 19 minutes minutes

Seared Scallops on Watermelon Salad with Sparkling Mint Vinaigrette - Fresh and surprising! This unique combination is elegant and inviting.

Servings: 8 first-course portions

Ingredients

US Customary - Metric

• 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 sometimes called colossal
• Cayenne pepper
• 1 tablespoon butter
• 8  slices watermelon half-inch thick
• 1 bunch radishes
• 5 ounces baby arugula
• Salt and pepper

Instructions

• Puree the mint, vinegar, grape seed oil, agave, 1 teaspoon salt and 1/2 teaspoon pepper in the blender. Set aside. Using a 2- to 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 a little 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 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: Place one watermelon round on each plate and sprinkle arugula and radishes around it. Top the watermelon with a large seared scallop. Drizzle with mint vinaigrette and serve while the scallop is warm.

Nutrition

Serving: 1g, Calories: 254kcal, Carbohydrates: 27g, Protein: 4g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 83mg, Potassium: 447mg, Fiber: 2g, Sugar: 22g, Vitamin A: 2210IU, Vitamin C: 27.6mg, Calcium: 57mg, Iron: 1.2mg

Course: Appetizer, Salad, Seafood

Cuisine: American

Author: Sommer Collier

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