8 large scallops
2 Kiwano Melons, one for vinaigrette, other sliced for plating
2 T. butter
2 T. olive oil
Salt and pepper to taste
Dressing:
6 T. Kiwano melon pulp
1 T. ginger, finely chopped
1 T. basil, finely chopped
2 T. white balsamic vinegar
½ cup extra virgin olive oil
Salt and pepper to taste1. Cut first Kiwano melon crosswise and scoop out pulp for dressing. Cut second kiwano melon very thinly crosswise for plating. Set aside.
2. Place 6 T. Kiwano melon pulp, ginger, basil and vinegar in small bowl and whisk until blended. Whisk in oil until well combined. Season with salt and pepper to taste.
3. Heat butter and olive oil in a large skillet. Dry the scallops with a paper towel, When it’s hot, add the scallops and cook until they are golden on one side, about 3 minutes. Carefully turn the scallops and cook until they are golden on the other side, about 2 minutes. Season them with salt and pepper and remove from the heat.
4. Place two Kiwano melon slices on a plate, add scallops and generously drizzle with Kiwano Melon & Ginger Vinaigrette.
