Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette

Photo: Sommer

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

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.