Grilled Watermelon with Seared Wild Scallops
Prep time
Cook time
Total time
A wonderful mix of flavors and textures, seared scallops and grilled watermelon.
Recipe type: Entree
Serves: 4
  • 1 pound scallops
  • olive oil to cover pan
  • watermelon slices, cut into ¼ to ½ inch slices.
  • salt, pepper
  1. Bring scallops to near room temperature. Ice cold scallops won’t cook inside.
  2. Remove muscle, a little rubbery piece on side of scallop.
  3. Pat Dry. Season with salt and pepper
  4. Use a pan (not non-stick) that is large enough to give each scallop plenty of room. I use all-clad 12 inch pan.
  5. When scallops are crowded, they steam, instead of caramelize.
  6. Add enough butter in pre-heated pan that when melted pan is covered. Add in a little bit of olive oil.
  7. Add scallops to hot pan, and do not try to turn until they are brown and no longer stick, 4-6 minutes.
  8. Turn and cook for a few more minutes. Immediately remove from pan.
  10. The watermelon was doused a tiny drizzle of olive oil and salt, and grilled on high, until I decided it gets grill marks.
Recipe by Spinach Tiger at