Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette – Eat With Your Eyes


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

  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.
  2. Sprinkle with salt, pepper and cayenne pepper.
  3. Heat a large skillet to high.
  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.


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