Seared Scallop, Pickled Watermelon, Crispy Amaranth

Hayden Quinn

Cook Time 45 minutes

Servings 10

Ingredients

10 slices watermelon (0.5cm thick x 4cm x 3cm)
½ cup(125ml) piping hot water
¼ cup (60ml) rice wine vinegar
3 tbs. sugar
1 tsp. coriander seeds
1 long red chilli, sliced
10 fresh plump scallops, roe removed, detached and cleaned (retain shells)
sea salt flakes
butter
1 ½ tbs. puffed amaranth
coriander cress
purple basil cress

Method

Slice watermelon and place in resealable container. Combine hot water, rice wine vinegar, sugar, coriander seed and chilli. Stir until sugar dissolves and then cover watermelon with pickling liquid. Place into fridge for no longer than 30 mins.
Season scallops lightly with sea salt. Heat a medium heavy based frying pan on high heat, add a knob of butter to pan and in batches, cleaning out pan and adding more butter each time, caramelise the scallops on each side so they are just cooked and golden.
To serve, place chilled pickled watermelon rectangle on canape serving spoon, top with seared scallop, sprinkle with ½ teaspoon puffed amaranth, garnish with coriander and purple basil cress. Serve immediately.

Developed by Hayden Quinn as seen in Hayden Cook Summer Ebook