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Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette

 
One serving costs about $1.45

$1.45 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 summer,gluten-free,pescetarian,gluten free,pescatarian side dish
spoonacular Score:37%

Spoonacular Score: 37%

 

Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette might be just the side dish you are searching for. This recipe makes 8 servings with 265 calories, 4g of protein, and 17g of fat each. For $1.45 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of radishes, diver scallops, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Summer event. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is solid. Try Seared Scallop Watermelon Salad W/ Sparkling Mint Vinaigrette, Seared Scallop and Watermelon Salad with Sparkling Mint Vinaigrette, and Seared Scallop Salad With Mango And Fruit Vinaigrette for similar recipes.

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The CalNaturale Chardonnay Lodi with a 4.1 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

CalNaturale Chardonnay Lodi

Complexity and intensity define this Chardonnay. The nose is full of citrus, green apple and pear with floral overtones. The flavors are rich on entry with lively fruit in the mid palate and a long fruity, warm finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2 Tbsps
2 Tbsps agave nectar
agave nectar
5 oz
5 oz baby arugula
baby arugula
1 Tbsp
1 Tbsp butter
butter
some
some cayenne pepper
cayenne pepper
3 Tbsps
3 Tbsps champagne vinegar
champagne vinegar
0.5 cups
0.5 cups grape seed oil
grape seed oil
0.5 cups
0.5 cups mint leaves
mint leaves
1 tsp
1 tsp oil
oil
0.5 tsps
0.5 tsps pepper
pepper
1 bunch
1 bunch radishes
radishes
1 tsp
1 tsp salt
salt
some
some salt and pepper
salt and pepper
8 extra large
8 extra large scallops
scallops
8 slices
8 slices watermelon
watermelon
2 Tbsps agave nectar
2 Tbsps
agave nectar
5 oz baby arugula
5 oz
baby arugula
1 Tbsp butter
1 Tbsp
butter
some cayenne pepper
some
cayenne pepper
3 Tbsps champagne vinegar
3 Tbsps
champagne vinegar
0.5 cups grape seed oil
0.5 cups
grape seed oil
0.5 cups mint leaves
0.5 cups
mint leaves
1 tsp oil
1 tsp
oil
0.5 tsps pepper
0.5 tsps
pepper
1 bunch radishes
1 bunch
radishes
1 tsp salt
1 tsp
salt
some salt and pepper
some
salt and pepper
8 extra large scallops
8 extra large
scallops
8 slices watermelon
8 slices
watermelon

Equipment

cookie cutter
cookie cutter
paper towels
paper towels
blender
blender
frying pan
frying pan
spatula
spatula
tongs
tongs
cookie cutter
cookie cutter
paper towels
paper towels
blender
blender
frying pan
frying pan
spatula
spatula
tongs
tongs


Instructions

  1. Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.
  2. Pat the scallops dry and remove the foot. Sprinkle with salt, pepper and cayenne pepper.
  3. Heat a large skillet to high. Drizzle a scant amount of oil in the skillet and carefully rub it around with a paper towel. When the skillet is smoking; place the scallops top down. Sear for 1 1/2 minutes until you can see carmelization around the edges.
  4. Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.
  5. Puree the mint, vinegar, grape seed oil, agave, salt and pepper in the blender. To assemble: Place a handful of arugula on a plate. Add one watermelon round on the arugula, followed by a scallop. Arrange the radishes around and drizzle with mint vinaigrette.
  6. Makes 8 first-course servings, or 2-4 dinner servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.43
Ingredient
2 tablespoons agave nectar
5 ounces baby arugula
1 tablespoon butter
some cayenne pepper
3 tablespoons champagne vinegar
½ cups grape seed oil
½ cups mint leaves
1 teaspoon oil
½ teaspoons pepper
1 bunch radishes
8 extra larges scallops
8 slices watermelon
Price
$0.30
$2.02
$0.12
$1.82
$0.23
$0.70
$0.53
$0.01
$0.03
$0.22
$1.86
$3.55
$11.40

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
264 Calories
4g Protein
16g Total Fat
28g Carbs
6% Health Score
Limit These
Calories
264
13%

Fat
16g
25%

  Saturated Fat
2g
15%

Carbohydrates
28g
10%

  Sugar
21g
24%

Cholesterol
7mg
2%

Sodium
568mg
25%

Get Enough Of These
Protein
4g
9%

Vitamin A
3044IU
61%

Vitamin C
29mg
35%

Vitamin E
4mg
32%

Vitamin K
21µg
21%

Potassium
491mg
14%

Manganese
0.27mg
13%

Magnesium
46mg
12%

Vitamin B6
0.21mg
11%

Phosphorus
101mg
10%

Fiber
2g
9%

Folate
35µg
9%

Copper
0.16mg
8%

Vitamin B5
0.77mg
8%

Iron
1mg
8%

Vitamin B1
0.11mg
8%

Vitamin B2
0.11mg
6%

Calcium
62mg
6%

Selenium
3µg
5%

Vitamin B3
0.91mg
5%

Zinc
0.61mg
4%

Vitamin B12
0.21µg
4%

covered percent of daily need

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