Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette

Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette

Gluten Free

Basic Information

  • Servings: 8
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 42.90
  • Health score: 5.00
  • Weight Watcher points: 2.00

Summary

Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette takes roughly 45 minutes from beginning to end. One serving contains 169 calories, 4g of protein, and 6g of fat. This recipe serves 8 and costs $1.45 per serving. This recipe from Foodista has 1 fans. It works well as a reasonably priced hor d'oeuvre. It is a good option if you're following a gluten free and pescatarian diet. Summer will be even more special with this recipe. If you have pepper, watermelon, radishes, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. Similar recipes are Seared Scallop and Watermelon Salad with Sparkling Mint Vinaigrette, Seared Scallop Watermelon Salad with Sparkling Mint Vinaigrette, and Seared Scallop Salad With Mango And Fruit Vinaigrette.

Ingredients

  • agave nectar
    agave nectar2 tablespoons
  • baby arugula
    baby arugula5 ounces
  • butter
    butter1 tablespoon
  • cayenne pepper
    cayenne pepper8 servings
  • champagne vinegar
    champagne vinegar3 tablespoons
  • grape seed oil
    grape seed oil0.5 cup
  • mint leaves
    mint leaves0.5 cup
  • oil
    oil1 teaspoon
  • pepper
    pepper0.5 teaspoon
  • radishes
    radishes1 bunch
  • salt
    salt1 teaspoon
  • salt and pepper
    salt and pepper8 servings
  • diver scallops
    diver scallops8 extra large
  • watermelon
    watermelon8 slices
Instructions

Step 1

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.

Step 2

Sprinkle with salt, pepper and cayenne pepper.

Step 3

Heat a large skillet to high.

Step 4

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

Step 1

Place a handful of arugula on a plate.

Step 2

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.

Categories

Dish Types: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, pescatarian

Occasions: summer

Source Information

Source: Foodista

License: CC BY 3.0

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