Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette

Ingredients

• •2 tablespoons agave nectar
• •5 ounces baby arugula
• •1 tablespoon butter
• •cayenne pepper
• •3 tablespoons champagne vinegar
• •½ cup grape seed oil
• •½ cup mint leaves
• •1 teaspoon oil
• •½ teaspoon pepper
• •1 bunch radishes
• •1 teaspoon salt
• •salt and pepper
• •8 extra large diver scallops
• •8 slices watermelon

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Method

From foodista.com — read the original

1. 1Using 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.
2. 2Sprinkle with salt, pepper and cayenne pepper.
3. 3Heat a large skillet to high.
4. 4Drizzle 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.
5. 5Place a handful of arugula on a plate.
6. 6Add 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.