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Seared Sea Scallops with Melon Salad and Miso Ginger Vinaigrette

Prep Time

20 mins

Cook Time

10 mins

Serves

3-4

Ingredients

  •  1 lb of U-10 or 12 sea scallops
  • 1 tablespoon avocado oil
  • crunchy sea salt for finishing
  • salt for seasoning
  • fresh ground pepper (black or white)
  • microgreens or pea shoots for garnish
  • 1 1/2 cups diced honeydew
  • 1 1/2 cups diced cantaloupe
  • 1 teaspoon Thai basil, chopped or leaves left in larger pieces

Miso Ginger Vinaigrette

  • 2 tablespoons white miso
  • 1 tablespoon tamari or soy sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 tablespoon rice wine vinegar
  • juice and zest from 1 lime
  • 2 tablespoons avocado oil
  • 1 jalapeno, seeded and finely chopped
  • 1 teaspoon grated ginger
  • 1 teaspoon Thai basil, chopped

Steps

1

Remove the scallops from the refrigerator and allow them to come to room temp for 30 mins.

2

Combine all the ingredients for the vinaigrette in a small bowl and set aside. Chop the melon and combine with basil and desired amount of dressing in a medium sized bowl and set aside. You will likely have a little extra dressing. Not a bad thing!

3

Heat the 1 tablespoon of avocado oil on high heat in a skillet. Pat the scallops dry and season lightly with salt. Sear the scallops on each side for 2-3 mins until just cooked through.

4

Divide the melon salad in to equal portions and top each plate with scallops, pepper, crunchy sea salt and microgreens or pea shoots.

Sea scallops may have just become my new obsession.

Okay, not my “new” obsession because I have always loved them, but from time to time I forget just how much. They are seriously so versatile. While their delicate and sweet meat are delicious just lightly seasoned with salt alone, they can also stand up to some pretty big flavors. Another one of my favorite preparations is seared in butter with shallots and lemon and the flavor of the scallops is not lost. Similarly, this example is also full of flavor and the scallops still are front and center.

This dish comes together so perfectly balanced, that it is so much better than it looks (and it looks pretty good if I don’t say so myself). The vinaigrette is both gingery and bright from lime zest and juice and umami from white miso.

Minced jalapeños add just a bit of warmth and the melon salad is super juicy and herby with chopped basil and as much of the vinaigrette as your heart desires. There will probably be a little bit of this dressing left over and you can totally reuse it as a glaze for grilled corn, dress a simple tomato salad or just dip in some carrots! Yum!

No matter what the accompaniments, scallops are most amazing with a hard sear without being overcooked. I know sometimes seafood can be a little daunting. Afterall, its not cheap and a super bummer if you burn or overcook it (both of which I have done). The trick is to get the pan screaming hot with oil and do not move them until you are ready to flip. You can do it, I know it!

Make sure you are a good melon hunter. Getting perfectly ripe and juicy melons makes this a truly a show-stopping combo.