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Ingredients

• 2 tablespoons agave nectar
• 5 ounces baby arugula
• 1 tablespoon butter
• Cayenne pepper
• 3 tablespoons champagne vinegar
• 1/2 cup grape seed oil
• 1/2 cup mint leaves
• 1 teaspoon oil
• 1/2 teaspoon pepper
• 1 bunch radishes
• 1 teaspoon salt
• Salt and pepper
• 8 extra large diver scallops
• 8 slices of watermelon

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Ready In 45 Minutes

Servings: 8

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Cooking Instructions

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Step 1

• Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.Pat the scallops dry and remove the foot.
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Step 2

• Sprinkle with salt, pepper and cayenne pepper.
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Step 3

• Heat a large skillet to high.
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Step 4

• 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.Using tongs or a metal spatula, flip the scallops.
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• Length: 2 minutes

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Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.Puree the mint, vinegar, grape seed oil, agave, salt and pepper in the blender. To assemble

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Step 1

• Place a handful of arugula on a plate.
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Step 2

• Add one watermelon round on the arugula, followed by a scallop. Arrange the radishes around and drizzle with mint vinaigrette.Makes 8 first-course servings, or 2-4 dinner servings.
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