Seared Sea Scallop with Watermelon Mint Salad

At this moment I can't think of a single food that I love more than a perfectly cooked scallop. It can be a little strenuous on my wallet, but each time I get the idea of scallops in my head, I can't let go until I eat them...

I hope you enjoy my recipe below for seared scallops and watermelon mint salad. This meal is the perfect combination to celebrate a warm summer evening, brunch with friends, or just as a casual night in with your one-and-only.

Seared Scallops
Ingredients:
Sea Scallops
salt
pepper
butter
olive oil

Method:
1) Prepare your scallops by removing the small connective tissue on the side. If you leave it, it will feel like you are chewing on a rubber band!

2) Rinse the scallops, pat them dry and then season them generously with salt and pepper.

3) Heat up a medium sauté pan over high heat. You will want the pan to be screaming hot so you can get a nice sear on the scallop. When the pan is ready, add a thick pad of butter and the olive oil.

4) When the butter and oil begins to smoke a little, add the scallops to the pan with at least an inch of space between them. Don't overcrowd your pan or you will end up steaming instead of searing them and they may end up overcooked. Cook each scallop for about 60 seconds on each side. Allow for slightly more or less time depending on the size of your scallops. You will know the scallop is perfectly cooked if it has a thick golden crust on the outside but the inside is slightly translucent. If this is your first time searing scallops it is a good idea to do a test run before cooking them all!

Watermelon Mint Salad with Balsamic Drizzle
Ingredients:
4 cups watermelon, cubed
6-8 mint leaves
salt
1 cup balsamic vinegar
2 tablespoons brown sugar


Method
1) Get your balsamic drizzle going before you get started on the other salad components so that it has time to reduce. To make the balsamic drizzle, simply put 1 cup of balsamic vinegar in a heavy bottomed sauce pan over medium-high heat. Add the brown sugar and stir well to fully combine. When the mixture comes to a boil reduce to medium heat. Stir occasionally until the vinegar is reduced by about half, about 10 minutes. The drizzle will fully coat a spoon when it is done, but you can adjust the thickness to your liking. I like my drizzle to be quite thick for this salad as the watermelon is juicy enough already and it makes for a nice contrast in textures. If you let it reduce too much you will have made candy, so keep a close eye!


2) To prepare the salad:  Lay the watermelon cubes on a baking and lightly sprinkle with salt. You can use a fine sea salt or a coarser salt, just don't be too heavy handed as it will overwhelm the freshness of the salad.


3) Using a knife or kitchen shears, cut the mint leaves into thin strips.







5) Distribute the mint strips over the watermelon cubes.









6) When the drizzle is ready, take a spoon and distribute a little onto each watermelon cube.







Note: The scallops are served on a bed of yukon gold mashed potatoes. I decided not to insult your culinary intelligence by including my method for making mashed potatoes. Also, It is a good idea to make the watermelon salad first so that you can eat as soon as the scallops are seared. Scallops should always be eaten right away to ensure that the texture and flavor are both spot on!