Name: Seared Scallops with Watermelon Three Ways, Castelfranco Radicchio, Dandelion Greens and Red Onions
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Ingredients: 1 cup champagne vinegar; 1 cup water; 1 tablespoon sugar; Kosher salt; 1 pound watermelon wedge; 1 small head Castelfranco, cut into 1/2-inch-wide ribbons; 1 cup dandelion greens, cut into 1/2-inch-wide ribbons; 1/2 red onion, thinly sliced; 1 watermelon radish, peeled and julienned; Extra-virgin olive oil, for cooking; 8 large sea scallops

Directions

To pickle the watermelon rind, combine the champagne vinegar, water, sugar and 1 tablespoon salt in a large bowl. Carefully remove the rind from the watermelon. Using a mandoline or sharp vegetable peeler, shave the rind into ribbons about 1/8-inch thick. Add the watermelon rind ribbons to the bowl and let stand at room temperature for at least 1 hour. Drain and reserve the pickling liquid.
Dice the watermelon flesh into 1/2-inch chunks and add to a large bowl. Add the Castelfranco, dandelion greens, red onions, pickled watermelon rinds and watermelon radish to the watermelon chunks and toss to combine. Add 2 tablespoons of the pickling liquid and a nice drizzle of oil into the salad and toss to combine. Season with salt.
Heat a large nonstick pan with some oil over medium-high heat until the oil shimmers. Pat the scallops nice and dry and sprinkle with salt. Sear on each side until golden brown, about 2 minutes. The scallops will be done when they are no longer translucent, but it's important not to overcook them. Remove them from the pan and allow to rest for 5 minutes.
To serve, slice the scallops in half lengthwise and nestle alongside the three-watermelon salad.

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Seared Scallops with Watermelon Three Ways, Castelfranco Radicchio, Dandelion Greens and Red Onions

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