Watermelon and Pumpkin Salad with Caramelized Tripolene Topped Scallops – Serves 2

I adore summer.  Period.  This salad was created in the spirit of summer.  It is juicy, chewy, and sweet but filled with ‘good for you’ components from the protein in the scallops to the antioxidant components of the various mixings (yellow pepper, tomato, watermelon, etc.).

As always I am going to discuss the benefits of at least one ingredient…  The dietitian in me is screaming to educate!  One of my absolute favorite summer fruits is watermelon.  It is a very versatile fruit because not only does it taste great but it does quite a bit!  Watermelon is very low calorie and serves to quench your thirst plus it is high in nutrients such as vitamins C and A.  Watermelon is a great source of beta carotene which promotes vitamin-A uptake by converting it into an active form that the body can readily use!  Who knew watermelon was a rich source of such a radical fighting antioxidant?!  Just make sure you don’t forget about it because after a few days the antioxidant capacity of watermelon diminishes!

Ingredients

  • 2 tbsp raw pumpkin seeds
  • 2.5 c spring mix (greens)
  • 1/2 c yellow pepper; diced
  • 1/2 c cucumber; thinly halved
  • 1 heirloom red tomato; diced
  • 1 c watermelon; cubed
  • 1 full tripolene onion; finely minced
  • 8 large scallops
  • Canola cooking spray
  • 2 tbsp balsamic vinaigrette
  • 1 tbsp olive oil
  • S&P; to taste

Methodology

  1. Divide the spring mix, pumpkin seeds, heirloom tomato, yellow pepper, cucumber, and watermelon evenly amongst two large salad bowls.
  2. Drizzle the allotted balsamic and olive oil over the salad mixtures in each bowl.
  3. Set the burner to medium heat and coat a large frying pan with canola oil.  Allow the pan to heat up then distribute the scallops.  Sprinkle pepper as desired over one side of each scallop and allow to sear for 2-3 minutes before repeating the process on the other side.
  4. Then allow each scallop to sit on one side for about 5 minutes before flipping to allow for even browning.  When each scallop is browned, and no longer pink, toss the tripolene onions into the pan allowing the juices to simmer (look for caramelization of the onions).  To make sure the scallops are fully cooked inside – slice each scallop in half to ensure that it is white in color.
  5. Removed the scallops from heat and allow to sit for a few minutes since there may be some ‘carry over cooking.’  Place 4 scallops on top of the salad mixture in each bowl then sprinkle the finished product with the tripolene onions.
  6. Optional:  Add salt as desired for extra flavor.
  7. Presto!
xxx – Sarah

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