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

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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.

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