Contestant Marti Cummings' appetizer dish, as seen on Worst Cooks In America, Season 24.
Recipe courtesy of Anne Burrell

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

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  • Level: Easy
  • Total: 1 hr 30 min (includes pickling time)
  • Active: 30 min
  • Yield: 4 servings



  1. 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.
  2. 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.
  3. 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.
  4. To serve, slice the scallops in half lengthwise and nestle alongside the three-watermelon salad.