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Seared Scallop Watermelon Salad W/ Sparkling Mint Vinaigrette

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“A super QUICK, highly impressive, devilishly delicious salad that makes a great meal or appetizer! This is one to serve when you want to make a great impression!”
READY IN:
13mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
  2. Pat the scallops dry and remove the “foot.” Sprinkle with salt, pepper and cayenne pepper.
  3. 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.
  4. Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.
  5. 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.
  6. Makes 8 first-course servings, or 2-4 dinner servings.

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