SEARED SCALLOPS WITH WATERMELON THREE WAYS, CASTELFRANCO RADICCHIO, DANDELION GREENS AND RED ONIONS

Seared Scallops with Watermelon Three Ways, Castelfranco Radicchio, Dandelion Greens and Red Onions image

Provided by Anne Burrell

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Previous Next

1 cup champagne vinegar
1 cup water
1 tablespoon sugar
Kosher salt
1 pound watermelon wedge
1 small head Castelfranco, cut into 1/2-inch-wide ribbons
1 cup dandelion greens, cut into 1/2-inch-wide ribbons
1/2 red onion, thinly sliced
1 watermelon radish, peeled and julienned
Extra-virgin olive oil, for cooking
8 large sea scallops

Steps:

To pickle the watermelon rind, combine the champagne vinegar, water, sugar and 1 tablespoon salt in a large bowl. Carefully remove the rind from the watermelon. Using a mandoline or sharp vegetable peeler, shave the rind into ribbons about 1/8-inch thick. Add the watermelon rind ribbons to the bowl and let stand at room temperature for at least 1 hour. Drain and reserve the pickling liquid.
Dice the watermelon flesh into 1/2-inch chunks and add to a large bowl. Add the Castelfranco, dandelion greens, red onions, pickled watermelon rinds and watermelon radish to the watermelon chunks and toss to combine. Add 2 tablespoons of the pickling liquid and a nice drizzle of oil into the salad and toss to combine. Season with salt.
Heat a large nonstick pan with some oil over medium-high heat until the oil shimmers. Pat the scallops nice and dry and sprinkle with salt. Sear on each side until golden brown, about 2 minutes. The scallops will be done when they are no longer translucent, but it's important not to overcook them. Remove them from the pan and allow to rest for 5 minutes.
To serve, slice the scallops in half lengthwise and nestle alongside the three-watermelon salad.