WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
- In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
- In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.
SEARED SCALLOPS WITH WATERMELON THREE WAYS, CASTELFRANCO RADICCHIO, DANDELION GREENS AND RED ONIONS
Steps:
- 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.
SESAME-SCALLOP SALAD WITH GINGER VINAIGRETTE
Categories Salad Ginger Leafy Green Shellfish Sauté Dinner Lunch Scallop Bell Pepper Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine 1/2 cup flour and sesame seeds in small bowl. Lightly dust scallops with remaining 1/4 cup flour. Dip each scallop into beaten eggs, then dredge in sesame seed-flour mixture; shake off excess. Heat 2 tablespoons canola oil and 1 tablespoon sesame oil in each of 2 heavy large skillets over medium-high heat. Add 8 scallops to each skillet and sauté until golden brown and cooked through, about 3 minutes per side. Transfer scallops to paper towels and drain.
- Toss greens and red peppers with enough Ginger Vinaigrette to coat. Mound salad in center of 4 plates. Arrange 4 scallops around each salad and serve.
SEARED SCALLOP WATERMELON SALAD W/ SPARKLING MINT VINAIGRETTE
A super QUICK, highly impressive, devilishly delicious salad that makes a great meal or appetizer! This is one to serve when you want to make a great impression!
Provided by spicyperspective
Categories < 15 Mins
Time 13m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
- Pat the scallops dry and remove the "foot." Sprinkle with salt, pepper and cayenne pepper.
- Heat a large skillet to high. Drizzle a scant amount of oil in the skillet and carefully rub it around with a paper towel. When the skillet is smoking; place the scallops top down. Sear for 1 1/2 minutes until you can see carmelization around the edges.
- Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.
- Puree the mint, vinegar, grape seed oil, agave, salt and pepper in the blender. To assemble: Place a handful of arugula on a plate. Add one watermelon round on the arugula, followed by a scallop. Arrange the radishes around and drizzle with mint vinaigrette.
- Makes 8 first-course servings, or 2-4 dinner servings.
Nutrition Facts : Calories 243.4, Fat 16.3, SaturatedFat 2.4, Cholesterol 8.8, Sodium 334.9, Carbohydrate 23, Fiber 1.6, Sugar 18.2, Protein 4.8
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- Puree the mint, vinegar, grape seed oil, agave, 1 teaspoon salt and 1/2 teaspoon pepper in the blender. Set aside. Using a 2- to 3-inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
- Pat the scallops dry and remove the “foot.” Sprinkle with salt, pepper, and a little cayenne pepper.
- Heat a large skillet to high. Drizzle a scant amount of oil in the skillet and carefully rub it around with a paper towel. When the skillet is smoking hot, place the scallops top down. Sear for 1 1/2 minutes until you can see caramelization around the edges. Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.
- To assemble: Place one watermelon round on each plate and sprinkle arugula and radishes around it. Top the watermelon with a large seared scallop. Drizzle with mint vinaigrette and serve while the scallop is warm.
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