Free yo' mind, and the rest will follow

Seared Scallop and Watermelon Salad with *Sparkling* Mint Vinaigrette!

Need a little Va-va-voom in your life? Something to help you break out of the mundane? Every now and again, I feel like I'm stuck in a rut. Same schedule, same clothes, same workout, same thoughts, same conversations, same meals...BLAH! Of course by nature, I'm a planner so I like schedules. Yet, even we planners need a little excitement in our lives!

Sometimes, one tiny change can get the ball rolling for transition out of dreary gray routine. One minuscule shift can starts the domino effect in ALL areas of life!

Last month I had a blah week. As I was preparing dinner one evening, it struck me that perhaps it would be nice to add watermelon to our salad, instead of tomatoes. Nothing  revolutionary, just chopped watermelon. The melon added the same watery-bite and sweetness as ripe tomatoes, but with the element of surprise!

I thought to myself, "Girl, you need to think like that more often! It only took one small adjustment to make this green salad sing!  Surely you can do even better with a little thought!" Hmmm...

With my wheels turning, this is what I came up with~ fast and fabulous seared SPICY scallops, floating on a watermelon disk, with finely shaved radishes and a mint-champagne vinaigrette.  

Cool, hot, soft, crisp, buttery, light...Yumazing!

Not only that, it inspired me to make adjustments to several other blah meals I've been cooking. AND, to switch my workout routine and start a couple new projects! SEE??? It works! Now, you give it a try...

Sommer

The only difference between a rut and a grave is their dimensions. ~Ellen Glasgow

Seared Scallop and Watermelon Salad with Sparkling Mint Vinaigrette

½ cup mint leaves
3 Tb. champagne vinegar
½ cup grape seed oil
2 Tb. agave nectar
1 tsp. salt
½ tsp. pepper

8 XL diver scallops (sometimes called colossal.)
Cayenne pepper
1 tsp. oil
1 Tb. butter
8- ½ inch slices of water melon
1 bunch radishes
5 oz. baby arugula
Salt and pepper

Using a 2- 3 inch cookie cutter, cut the watermelon into 8 rounds. Slice the radishes thin and set aside.

Pat the scallops dry and remove the “foot.” Sprinkle with salt, pepper and cayenne pepper.

Heat a large skillet to high. Drizzle a scant amount of oil in the skillet and carefully rub it around with a paper towel. When the skillet is smoking; place the scallops top down. Sear for 1 1/2 minutes until you can see carmelization around the edges.

Using tongs or a metal spatula, flip the scallops. Add 1 tablespoon of butter to the skillet and cook 1-2 more minutes.

Puree the mint, vinegar, grape seed oil, agave, salt and pepper in the blender. To assemble: Place a handful of arugula on a plate. Add one watermelon round on the arugula, followed by a scallop. Arrange the radishes around and drizzle with mint vinaigrette.

Makes 8 first-course servings, or 2-4 dinner servings.

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