Skill Level: Easy
Prep Time: 15 Minutes
Cook Time: 10 Minutes
(Serves Two) 3/4 pound large scallops, 1 slice of watermelon – cut into pieces, 1 English cucumber – thinly shaved, 2 tablespoon extra virgin olive oil, 1/2 teaspoon coarse salt, Freshly ground black pepper to taste, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon fresh chives – finely chopped, 1 teaspoon fresh tarragon – finely chopped, 1/2 large fennel bulb – shaved
The crispness of the English cucumber and fennel is delicious with the tenderness of fresh scallops and pieces of juicy watermelon. The trick to properly searing scallops is to make sure you pat them dry and do not crowd pan or else they will steam, losing the delicate flavor.
Cut watermelon into bite size pieces and place in bowl. Try not to lose any of the juice. Add shaved cucumber, lemon juice, lemon zest, 1 tablespoon of olive oil, freshly chopped chives and tarragon, and 1/4 teaspoon of salt. Shave fennel into bowl, season with pepper and toss gently to combine. Place bowl in refrigerator.
Heat remaining tablespoon of olive oil in nonstick pan over medium-high heat. Pat scallops dry, sprinkle with salt and freshly ground pepper. Sear scallops until deep golden brown, about three minutes. Flip, and continue to cook until barely opaque all the way through, about two more minutes. Divide scallops between two plates. Remove salad mixture from refrigerator and pile atop scallops. Enjoy!