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Seared Scallops with Watermelon Slaw Recipe

Seared_Scallops with_Watermelon_Slaw2



  • 6 scallops
  • ½ cup julienne* watermelon
  • 6 tablespoons of rice vinegar
  • 2 teaspoons of a Serrano pepper brunoise*
  • fresh chive
  • 3 mint leaves chiffonade*
  • 3 tablespoons of olive oil


  1. Place the Julienne watermelon in a bowl with brunoise Serrano pepper and chiffonade mint leaves. Toss with rice vinegar to make the watermelon slaw. Set aside. (The watermelon should be served cold, which is a nice conrast to the hot scallops and gastrique)
  2. Heat up pan. When hot pour olive oil.
  3. Sear scallops on both sides (approximately 1 minute on each side depending on size)
  4. Place 1 tablespoon of watermelon slaw for each scallop in a small dish.
  5. Place scallops on top.
  6. Prepare watermelon slaw gastrique by deglazing the pan where scallops were cooked in with the watermelon slaw. Cook at high heat for 1 minute. Spoon on top of scallop.
  7. Garnish with chives and serve!

Here’s how to cut a chiffonade:

  1. Stack about ten leaves into a neat pile. …
  2. Roll the pile of leaves lengthwise into a fairly tight cigar shape.
  3. Use your sharpest knife to slice across the cigar. …
  4. Fluff the chiffonade with your fingertips to separate the shreds.

What is a julienne cut?

Julienne, or allumette, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.
Here’s how to cut a brunoise:

Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 1/8-inch dice.

What is a Gastrique?

Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces


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