Scallops with Cantaloupe & Cucumber Salad
We LOVE it when it warms up because that means more cukes and melons. Here, we put them together in a new (better?) way—we added a bit of heat and some new spices—coriander and cardamom. Add seared scallops (or any other protein, for that matter), and dinner couldn't be easier.
Makes 4 servings
What you need
3/4 cup Tessemae’s Green Goddess
1 teaspoon hot sauce of your choice
1 1/2 teaspoons coriander
1/4 teaspoon ground cardamom
coarse salt and freshly ground black pepper
½ large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English cucumber, chopped
1 pound sea scallops
½ cup roasted pumpkin seeds
¼ cup chopped cilantro
¼ cup chopped mint
What you do
- In a large bowl, stir together ½ cup of the Green Goddess, buffalo sauce, coriander, cardamom, and salt and pepper to taste.
- Add cantaloupe and cucumber to dressing and toss to coat. Let sit while preparing scallops.
- Drizzle scallops with remaining ¼ cup Green Goddess, then sprinkle with salt and pepper. Heat a large cast iron or nonstick skillet over medium-high heat. Add scallops in a single layer and cook until golden brown underneath, 1-2 minutes. Flip and cook until just opaque, about 1 minute more.
- Just before serving, add ½ of pumpkin seeds, cilantro and mint to cantaloupe salad and toss gently to mix. Serve scallops over top and sprinkle with remaining pumpkin seeds, cilantro and mint.