WATERMELON SALAD WITH SCALLOPS

Serves 6 to 8 1 Cut the watermelon half lengthwise into two quarters. Turn on the side and slice ¾-inch thick. Cut the ripe meat away from the rind and discard the rind. Cut each wedge into two

INGREDIENTS

½ medium seedless water

melon 1 small red onion, cut into very thin slices cup mint leaves, lightly packed, slivered 1 cup feta cheese, crumbled 1 cup Balsamic vinegar, reduced slightly and cooled 1 pound dry scallops 1 tablespoon Cavender’s

Greek Seasoning 2 tablespoons all-purpose

flour — Good fruity olive oil — Pitted kalamata olives — Lime wedges

DIRECTIONS

triangles. Place on a baking sheet and sprinkle with the onion and mint leaves. Cover and refrigerate until ready to assemble. 2 Arrange the watermelon on individual serving plates and sprinkle with any mint or onion that might have fallen off. Sprinkle with the feta cheese and drizzle with the balsamic vinegar. 3 Pat the scallops dry and dust one side with a mixture of the Cavender’s seasoning and flour. Heat a thin film of olive oil in a nonstick skillet over medium-high heat. Add the scallops, floured side down, and sear for about 5 minutes, until nicely browned. Turn and cook two to three minutes more. Place one atop each salad. Drizzle lightly with additional olive oil, garnish with the olives and lime wedges and serve immediately.