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

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Scallops and Glaze

Sautéed Spinach and Chorizo

Corn & Black Bean Cake

Watermelon Feta Salad

Method

Prepare the Watermelon Glaze

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

Season the Scallops

Season the scallops with salt and black pepper.

Cook the Scallops

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

4

Sauté Chorizo

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

5

Sauté Spinach

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

Make Corn & Black Bean Cake

6

Combine Ingredients

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

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

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

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.