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Grilled Watermelon with Seared Wild Scallops

A wonderful mix of flavors and textures, seared scallops and grilled watermelon.
Servings: 4


  • 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.