Dolphin Bay Grilled Scallops and Watermelon Salad

This recipe from Lido at Dolphin Bay Resort & Spa combines the savory richness of scallops with the sweet simplicity of watermelon for a refreshing summer salad.

Servings: 8

Cook Time: 25 minutes

Pair With: A chilled glass of rosé.

Source: Recipe and photo courtesy of Chef Maegan Loring of Lido at Dolphin Bay Resort & Spa.

INGREDIENTS

1 watermelon, approximately 5 pounds
1/2 cup red onion, thinly sliced
1/2 cup rice wine vinegar
1/2 cup extra-virgin olive oil
2 teaspoons fresh mint, chopped
6 mint sprigs, whole
16 large, day boat scallops
2 tablespoons canola oil
lime wedges
salt and pepper

DIRECTIONS

Cut the top and the bottom off of the watermelon. Cut the flesh from the watermelon, taking care to remove any white part of the rind. Cut into bite size pieces, removing and discarding the seeds. Seedless watermelon is also an option.  Place the watermelon pieces and the sliced red onion in a large bowl.

In a small bowl, combine the vinegar, salt and pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings to your liking.

Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Refrigerate.

Lightly brush the scallops with oil and sprinkle with salt and pepper. Grill on hot grill, approximately two minutes on each side.

To serve, divide salad among individual plates. Place two scallops on each salad. Garnish with mint leaves and lime wedges.

Recipe Courtesy Of

Dolphin Bay Resort & Spa

With a splendid oceanfront location and all the luxuries one dreams of, Dolphin Bay Resort & Spa is an ideal getaway for couples, families, and executive groups.