Scallop Skewers With Pickled Watermelon Salad

"This recipe comes from the 'Beehive' in Boston. The prep time of 25 hours also includes the 24/hour overnight prepping of the watermelon rinds for the salad."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25hrs
Ingredients:
18
Yields:
32 `skewers
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • Cut watermelon into slices the same thickness as the scallops.
  • Using a small knife or 2-inch ring mold, carve out 32, 2-inch watermelon rounds.
  • Place two-each of scallops, prosciutto slices, basil leaves and watermelon rounds on ever skewer, alternating ingredients.
  • Season each with fennel seed, salt and pepper.
  • In a heavy-bottom saute' pan, heat vegetable oil over medium-high until almost smoking.
  • Sear scallops until dark brown, but not burnt (prosciutto and basil will shrivel in the heat) about 5 minutes.
  • Flip skewers and sear other side until scallops are cooked through, about one minute more.
  • For the salad:

  • Dissolve kosher salt in 1 cup water and pour over rinds.
  • Let sit overnight in the fridge.
  • In a medium saucepan, bring remaining water and next seven ingredients to a boil.
  • Remove from heat, strain, and add chili flakes.
  • Let cool for 10 minutes.
  • Return syrup to a boil.
  • Soak watermelon rinds in clean water.
  • Remove from water and pour the syrup over them.
  • Let cool at room temperature, then refrigerate.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes