Grilled Sea Scallops with a Watermelon Three-Way & Dandelion Greens

Name: Grilled Sea Scallops with a Watermelon Three-Way & Dandelion Greens
Yield: serves: 4
Ingredients: 1-pound wedge watermelon; 1 cup champagne or white wine vinegar; 2 tablespoons sugar; 2 tablespoons kosher salt, plus more for seasoning; Pinch of crushed red pepper; 8 large sea scallops; 2 to 3 tablespoons extra virgin olive oil, plus more as needed; 1 watermelon radish (about the size of a kiwi), peeled and julienned; 1 cup dandelion greens, cut into 1/2-inch-wide ribbons; 1/2 small red onion, thinly sliced

December 9, 2011

I don’t think there’s anything terribly exciting about grilled scallops—but I do think you can put them together with interesting ingredients and make them exciting. That’s why I pair scallops with—wait for it—watermelon! I know, who would think of putting scallops with watermelon, let alone three kinds (watermelon, watermelon rind pickles, and watermelon radishes)? It may seem wacky, but the sweetness of the watermelon offset by the bitterness of the dandelion and the sharp red onion makes this a spectacular combo. And, if you’re thinking ahead (like we always try to do!), make the pickles a day (or a week) in advance and keep them in the fridge. These pickles make anything taste tangy and delicious; I keep a jar on hand for whenever a salad or sammie needs an extra little pickle-y punch!

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