Seared Scallops with Watermelon Three Ways, Castelfranco Radicchio, Dandelion Greens and Red Onions
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 167
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 11
- Cholesterol
- 19
- Sodium
- 819
- Total: 1 hr 30 min (includes pickling time)
- Active: 30 min
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.