Seared Scallops with Kiwano Melon and Ginger Vinaigrette
Nothing brightens up scallops better than a zippy and colorful vinaigrette. The subtle fruity notes from the Kiwano Melon balance beautifully with the vibrant ginger and fresh basil along with the acidic undertones of the white balsamic.
Servings4
AuthorCathy Arkle
Ingredients
8large scallops
2Kiwano Melonsone for vinaigrette, other sliced for plating
2tablespoonsbutter
2tablespoonsolive oil
Salt and pepper to taste
Dressing:
6tablespoonsKiwano melon pulp
1tablespoongingerfinely chopped
1tablespoonbasilfinely chopped
2tablespoonswhite balsamic vinegar
½cupextra virgin olive oil
Salt and pepper to taste
Instructions
Cut first Kiwano melon crosswise and scoop out pulp for dressing. Cut second kiwano melon very thinly crosswise for plating. Set aside.
Place 6 tablespoons Kiwano melon pulp, ginger, basil and vinegar in small bowl and whisk until blended. Whisk in oil until well combined. Season with salt and pepper to taste.
Heat butter and olive oil in a large skillet. Dry the scallops with a paper towel, When it's hot, add the scallops and cook until they are golden on one side, about 3 minutes. Carefully turn the scallops and cook until they are golden on the other side, about 2 minutes. Season them with salt and pepper and remove from the heat.
Place two Kiwano melon slices on a plate, add scallops and generously drizzle with Kiwano Melon & Ginger Vinaigrette.