Sep 24 2026
Restaurants›Leunig's Bistro›Watermelon Glazed Scallops Recipe

Watermelon Glazed Scallops Recipe

Inspired by Leunig's Bistro
Time1h
Serves4

Rhode Island Day Boat Scallops Glazed with Watermelon Lime & Agave Glaze, Sautéed Baby Spinach, Crispy VT Chorizo, Corn & Black Bean Cake served with Watermelon Feta Salad

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Ingredients

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Scallops and Glaze

Sautéed Spinach and Chorizo

Corn & Black Bean Cake

Watermelon Feta Salad

Method

Prepare the Watermelon Glaze

  1. 1

    Make the Glaze

    In a blender, combine watermelon, lime juice, and agave syrup. Blend until smooth. Strain the mixture to remove pulp if desired.

  2. 2

    Season the Scallops

    Season the scallops with salt and black pepper.

Cook the Scallops

  1. 3

    Sear the Scallops

    Heat a skillet over medium-high heat. Add a bit of olive oil and sear the scallops for 2-3 minutes on each side until golden brown. Brush with watermelon glaze during the last minute of cooking.

Prepare the Spinach and Chorizo

  1. 4

    Sauté Chorizo

    In the same skillet, add diced chorizo and cook until crispy. Remove and set aside.

  2. 5

    Sauté Spinach

    Add olive oil to the skillet, then add baby spinach. Sauté until wilted. Combine with chorizo.

Make Corn & Black Bean Cake

  1. 6

    Combine Ingredients

    In a bowl, mix corn, black beans, cornmeal, eggs, baking powder, salt, and black pepper until well combined.

  2. 7

    Fry Cakes

    Heat vegetable oil in a frying pan over medium heat. Drop spoonfuls of the mixture into the pan and flatten slightly. Fry until golden brown on both sides.

Prepare Watermelon Feta Salad

  1. 8

    Mix Salad Ingredients

    In a bowl, combine cubed watermelon, crumbled feta, chopped mint, olive oil, balsamic vinegar, salt, and pepper. Toss gently to combine.

Serve

  1. 9

    Plating

    On a plate, serve the glazed scallops over sautéed spinach and chorizo, alongside the corn & black bean cake, and a generous serving of watermelon feta salad.

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