Recipe of Favorite Watermelon Salad with Seared Scallops

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The ingredients needed to make Watermelon Salad with Seared Scallops:

1. Get Salad:
2. Take Orange Vinaigrette :
3. Get Scallops :

Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each. Toss fennel bulb with vinegar in a medium bowl to coat. Scallops cook in just minutes over the stove, making them an excellent go-to for weeknight dinners or even Briny, sweet, and meaty, scallops can anchor a number of sides, from bright salads to denser dishes Veggies, basil, and diced jalapenos would balance buttery seared scallops in the best way.

Steps to make Watermelon Salad with Seared Scallops:

1. Combine the watermelon, cucumbers, red onion, cherry tomatoes, feta cheese and parsley in a little bowl and refrigerate till needed.
2. Mix all the orange vinaigrette in a blender and blend til fully incorporated. Reserve.
3. Season the scallops with the seafood seasoning/old bay seasoning, lemon juice, parsley, and pepper.
4. Next in a pan over medium heat add the butter and let it melt, then add the scallops and cook for 3 mins or golden brown on each side.
5. Next mix the salad and the vinaigrette together till combine.
6. Place the scallops on each plate and add the salad and serve.

Toss fennel bulb with vinegar in a medium bowl to coat. Scallops cook in just minutes over the stove, making them an excellent go-to for weeknight dinners or even Briny, sweet, and meaty, scallops can anchor a number of sides, from bright salads to denser dishes Veggies, basil, and diced jalapenos would balance buttery seared scallops in the best way. Whip up these perfect seared scallops for dinner! They're surprisingly easy and oh so delicious with two yummy homemade pan sauces to choose from! Two of my absolute favorite dishes to order at Japanese restaurants are zesty crab salads and sapporo scallops.

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