Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette

Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette

Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Weight Watchers:   2 Points
Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 tablespoons agave nectar
  • 5 ounces baby arugula
  • 1 tablespoon butter
  • Cayenne pepper
  • 3 tablespoons champagne vinegar
  • 1/2 cup grape seed oil
  • 1/2 cup mint leaves
  • 1 teaspoon oil
  • 1/2 teaspoon pepper
  • 1 bunch radishes
  • 1 teaspoon salt
  • Salt and pepper
  • 8 extra large diver scallops
  • 8 slices of watermelon
Instructions

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.Makes 8 first-course servings, or 2-4 dinner servings.

Personal Tags 

Tags easily organize this recipes in your Preferences

Recipe Notes 

Comments