Beat the summer heat with this refreshing seafood salad.
Watermelon Plate Salad
1 mini watermelon, rind removed, cut into 1/2″ thick slices horizontally to make 4 disks
4 c. arugula
2 corn on the cobs, kernels removed
1 small head radicchio, thinly sliced
1 bunch green onions, thinly sliced
12 large scallops, pat dry
Salt and pepper
1 teaspoon canola oil
2 peaches, peeled, pit removed, chopped
1 plum, pit removed, chopped
1 mango, pit removed, chopped
1 cucumber, peeled, seeded and chopped
1/2 c. chopped fresh mint leaves
1/2 c. chopped fresh basil leaves
Juice of 1 orange
1/4 c. canola oil
Pinch of salt and sugar
Garnish: ricotta salata or feta cheese
Take the watermelon disks and with a 4 or 5 inch plate as a guide, cut a perfect circle of
In a bowl, combine the arugula, corn kernels, radicchio, green onions. Set aside.
Pat the scallops dry on paper towels. Sprinkle lightly with salt and pepper. Heat the
canola oil in a large nonstick skillet. When hot, add the scallops, six at a time. Allow to
sear for 3 minutes. Turn. Sear other side.
To make salsa: In a bowl, combine all ingredients. Toss well. Can be made hours
To assemble: Place a watermelon disk on a serving plate. Top with the arugula mixture.
Place 3 scallops on top of each serving and top each with about ½ cup of the salsa
mixture. Sprinkle with ricotta salata or feta cheese. Serves 4.