How to make it

  • Bring watermelon juice to a boil then add saffron, butter, salt and pepper.
  • Pour over couscous and cover for approximately 20 minutes then fluff up with fork and let cool.
  • Once cooled add toasted pine nuts, mint and diced red watermelon.
  • Rinse and pat scallops dry.
  • On a cutting board using bottom of heavy pot coarsely crush peppercorns.
  • Place peppercorns in shallow dish and dredge sea scallops then season with salt.
  • Heat a lightly oiled heavy bottomed frying pan to just about the smoking point.
  • Using tongs slowly place sea scallops in pan then sear 1 minute on both sides.
  • Place mound of couscous salad in the middle of a plate and place three warm scallops on top.
  • Garnish with watermelon salsa and additional mint.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    boofie ate it and said...
    WOW excellent summer dish! I can't wait to see some juicy melons at the market so I can try this great dish out.
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