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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,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:42%

Spoonacular Score: 42%

 

Seared Scallop and Watermelon Salad With Sparkling Mint Vinaigrette takes roughly 45 minutes from beginning to end. One serving contains 169 calories, 4g of protein, and 6g of fat. This recipe serves 8 and costs $1.45 per serving. This recipe from Foodista has 1 fans. It works well as a reasonably priced hor d'oeuvre. It is a good option if you're following a gluten free and pescatarian diet. Summer will be even more special with this recipe. If you have pepper, watermelon, radishes, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is rather bad. Similar recipes are Seared Scallop and Watermelon Salad with Sparkling Mint Vinaigrette, Seared Scallop Watermelon Salad with Sparkling Mint Vinaigrette, and Seared Scallop Salad With Mango And Fruit Vinaigrette.

Scallops works really well with Pinot Noir, Chardonnay, and Chenin Blanc. 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 Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Stoltz Organic Pinot Noir

This Pinot shows well with its deep rich color and floral aroma for an organic Columbia Gorge Pinot noir. Everything is in order for this wine to either welcome years of aging or be drunk on the spot.

» Get this wine on Amazon.com

Ingredients

Servings:
2 Tbsps
2 Tbsps agave nectar
agave nectar
5 ounces
5 ounces 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 cup
0.5 cup grape seed oil
grape seed oil
0.5 cup
0.5 cup mint leaves
mint leaves
0.5 cup
0.5 cup 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 diver scallops
diver scallops
8 slice
8 slice watermelon
watermelon
2 Tbsps agave nectar
2 Tbsps
agave nectar
5 ounces baby arugula
5 ounces
baby arugula
1 Tbsp butter
1 Tbsp
butter
some cayenne pepper
some
cayenne pepper
3 Tbsps champagne vinegar
3 Tbsps
champagne vinegar
0.5 cup grape seed oil
0.5 cup
grape seed oil
0.5 cup mint leaves
0.5 cup
mint leaves
0.5 cup mint leaves
0.5 cup
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 diver scallops
8 extra large
diver scallops
8 slice watermelon
8 slice
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: $1.51
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
½ cups mint leaves
1 teaspoon oil
½ teaspoons pepper
1 bunch radishes
8 extra larges diver scallops
8 slices watermelon
Price
$0.30
$2.02
$0.12
$1.82
$0.41
$0.70
$0.53
$0.53
$0.01
$0.03
$0.22
$1.86
$3.55
$12.11

Nutritional Information

Quickview
170 Calories
4g Protein
5g Total Fat
29g Carbs
5% Health Score
Limit These
Calories
170k
9%

Fat
5g
9%

  Saturated Fat
1g
9%

Carbohydrates
29g
10%

  Sugar
21g
24%

Cholesterol
7mg
2%

Sodium
567mg
25%

Get Enough Of These
Protein
4g
9%

Vitamin A
3164IU
63%

Vitamin C
30mg
38%

Vitamin K
23µg
22%

Manganese
0.3mg
15%

Potassium
507mg
15%

Magnesium
48mg
12%

Vitamin E
1mg
12%

Vitamin B6
0.23mg
11%

Phosphorus
103mg
10%

Fiber
2g
10%

Folate
39µg
10%

Copper
0.17mg
8%

Iron
1mg
8%

Vitamin B1
0.12mg
8%

Vitamin B5
0.77mg
8%

Vitamin B2
0.12mg
7%

Calcium
69mg
7%

Vitamin B3
0.99mg
5%

Selenium
3µg
5%

Zinc
0.64mg
4%

Vitamin B12
0.21µg
4%

covered percent of daily need

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