SCALLOPS AND SHRIMP WITH WATERMELON, AVOCADO AND MINT SALSA

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SCALLOPS AND SHRIMP WITH WATERMELON, AVOCADO AND MINT SALSA

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This light, refreshing recipe is great for a heavy hors d’oeuvres dinner party. Seared sea scallops and shrimp are paired with a salad of silky avocado and crisp watermelon and accented with mint and garlic. Can’t you imagine the fragrance of summer?

YIELD: 4 SERVINGS

WATERMELON, AVOCADO, AND MINT SALSA

2 cups seedless watermelon cubes
2 ripe avocados, peeled, seeded, and diced 1 tablespoon minced fresh cilantro
1⁄2 teaspoon chopped fresh mint
1 tablespoon chopped jalapeño pepper
1⁄2 cup chopped green bell peppers
2 tablespoons fresh-squeezed lime juice
1 tablespoon chopped scallions
1⁄2 tablespoon garlic salt

Combine all the ingredients in a medium bowl. Mix well. Serve immediately, or cover and refrigerate up to 1 hour.

MINT AND HORNED MELON SAUCE

1 horned melon
3 tablespoons fresh-squeezed lime juice
1 tablespoon prepared yellow mustard, plus more

if necessary
1 teaspoon vegetable oil
1⁄4 teaspoon ground cumin
1 garlic clove, minced
1⁄4 teaspoon chopped fresh mint Salt and pepper to taste

Cut the horned melon in half lengthwise and use a spoon to scoop out the pulp. Place the melon pulp, lime juice, mustard, oil, cumin, garlic, mint, salt, and pepper in a food processor and blend well.

Once the sauce is combined, give it a quick taste to make sure you like the flavors. You can add more salt and pepper to taste, or even more mustard if you want a thicker sauce.

SCALLOPS AND SHRIMP

12 large scallops
8 jumbo shrimp (approximately 10 per pound count) 3 teaspoons olive oil
Salt and pepper to taste

Brush both sides of the scallops or shrimp with olive oil, season with salt and pepper, and let sit for 10 minutes. In a heavy skillet, heat the remaining olive oil or add enough to lightly coat the bottom of the pan on medium-high until hot but not smoking. Pan sear the scallops for 1–2 minutes on each side; the sides on the scallops must be slightly browned. Cook the shrimp, searing until just pink and cooked through.

ASSEMBLY:

Spread 2 tablespoons of sauce along one side of each plate. Layer 3 scallops and 2 shrimp on top of the sauce. Portion the salad on the other side of the plate, and serve.

CHEF’S NOTES:

While this dish may seem a little complicated with a few moving parts, it is well worth the effort.

BEST SEASON:

This light dish is best for spring and summer. Serve with a light Chardonnay or an IPA.

VARIATIONS:

You can substitute 6 kiwi fruit for the horned melon.

Instead of scallops and shrimp, try using lobster and tuna.

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