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