Watermelon and Cucumber Soup with Seared Summer Sea Scallop
Chef John Crook
Chilled soup is perfect for those hot summer nights and this is a refreshing change of pace from more traditional gazpachos. The acidity and sweetness of the soup is beautifully balanced by the rich warmth of the scallop.
Soup
8 cups ( 2 L) seedless watermelon, hulled/cubed
3 cups (750 mL) cucumber, peeled/cubed
1 honeydew melon, hulled/cubed
1/4 cup (60 mL) cilantro, chopped
1/4 cup (60 mL) dry white wine
2 Tbsp (30 mL) honey
2 Tbsp (30 mL) grapeseed oil
1 Tbsp (15 mL) lemon juice
Salt and pepper, to taste
Place all ingredients in a blender and blend until thoroughly combined. If you prefer more texture, pulse rather than puree. Add water as needed if blending proves difficult.
Scallops
6 fresh large jumbo scallops
3 Tbsp (45 mL) canola oil
Salt and pepper, to taste
2 Tbsp (30 mL) extra-virgin olive oil (reserved)
Heat a cast iron pan until slightly smoking. Toss scallops, canola oil, salt, and pepper in a bowl. Remove pan from heat and quickly place scallops in pan before replacing pan immediately back on high heat. Cook for 1 minute or until seared golden around the sides. Add olive oil and allow it to spread across pan before quickly turning all the scallops and cooking for no longer than 1 minute.
To serve, pour chilled soup mixture in wide-based bowls to no more than 1 1/2-in (3.75-cm) depth. In the centre of each, position a seared scallop while still piping hot for delicious contrast and aroma.
Serves 6.
source: "Glowbal Thinking", alive #297, July 2007
