Watermelon Salad with Scallop
4 large 10/20 Dry or ‘Dayboat’ scallops
1/2 small watermelon
8 oz. block feta cheese
1/4 red onion, sliced
8-12 fresh spearmint leaves
3 to 4 TBSP Seasons Hojiblanca Extra Virgin Olive Oil
4 TBSP Seasons Black Cherry Balsamic Vinegar
4 TBSP Seasons Persian Lime Infused Extra Virgin Olive Oil
Seasons Fleur De Sel (Sea salt) to taste
La Boite N.7 Pierre Poivre to taste
Slice red onion as thin as possible and soak in cold water to remove some of the strong aroma. Remove from water and pat dry.
Cut watermelon and feta cheese into similar shaped cubes (bite size).
Roll mint leaves together and thinly slice.
Pat scallops dry and season with fleur de sel and Pierre Poivre.
Heat 3 to 4 TBSP of Seasons Hojiblanca EVOO in pan at medium to medium high heat. Sear scallops 3-minutes on each side until cooked through. (Scallops may also be broiled in oven)
Drizzle one tablespoon ring of Dark Cherry Balsamic around edge of plate, arrange the watermelon and feta in circle just inside the balsamic circle. Place seared scallop in middle of plate and scatter the red onion and mint over the top.
Finish the dish with a generous drizzle (1 TBSP) of Seasons Persian Lime EVOO.