Recipe: Watermelon Carpaccio with Pan Seared Diver Scallop, Whipped Greek Feta Cheese, Pickled Red Onion, Nicoise Olives with Aged Balsamic and Extra Virgin Olive Oil

This scallop dish combines the fresh flavors of summer with Mediterranean influences. It takes advantage of the wonderful fresh scallops we have available to us in Maine. If you don’t have access to fresh scallops, you can substitute Jumbo Gulf Shrimp in their place.

Chefs Brian & Shanna O’Hea of Academe at the Kennebunk Inn will be preparing this dish on “Good Day Maine” on Wednesday, June 26, 2013. “Good Day Maine” airs on Portland’s Channel 23 – WPFO FOX TV from 7:00 AM until 9:00 AM.

Watermelon Carpaccio with Pan Seared Diver Scallop, Whipped Greek Feta Cheese, Pickled Red Onion, Nicoise Olives with Aged Balsamic and Extra Virgin Olive Oil
This dish combines the delicate taste of Maine Diver Scallops, the summertime flavors of fresh watermelon, and adds in influences of Mediterranean cuisine for delightful combination of sweet and savory flavors.
Author:
Cuisine: Seafood
Recipe type: Appetizer
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 each - Small seedless watermelon
  • 1 pound Dry U-10 Scallops (Jumbo Gulf Shrimp could be substituted)
  • 6 ounces - Greek Feta Cheese, preferably sold in block form
  • 3 ounces - Cream Cheese
  • 1 each - Red Onion, pickled
  • 3 tablespoon - Sugar
  • ½ teaspoon - Kosher salt
  • ¼ cup - Rice Wine Vinegar
  • ½ cup - Water, warm
  • ¼ cup - Nicoise Olives
  • 2 ounces - Aged Balsamic
  • 3 ounces - Extra Virgin Olive Oil
  • 6 each - Basil leaves
  • Season - Salt and black pepper
Instructions
Method for Pickled Onions
  1. Slice red onions into thin julienne, reserve
  2. Combine water, salt and sugar in microwave safe bowl, and heat for 2 minutes or until water is warm enough to dissolve sugar and salt
  3. Add rice vinegar and pour over sliced pickles, let sit at least one hour before using
  4. Hold under refrigeration, will last up to 3 months
Method for Whipped Feta
  1. Combine feta and cream cheese in food processor purée until smooth, reserve
Method for Plate
  1. Cut rind off of watermelon and cut flesh of watermelon into rectangle cubes. Slice each cube in ⅛ inch thick slices, repeat until you have 50 perfect slices
  2. Layer five slices across plate slightly overlapping
  3. Heat a non-stick sauté pan over high heat
  4. Dry scallops, season with salt and pepper and place in lightly oiled sauté
  5. Sauté in groups of four for three minutes on each side and reserve on sheet tray
  6. Once all scallops have been sautéed finish cooking in 400 oven for four minutes or until scallop is cooked through
  7. Place two scallops on diagonal sides of watermelon carpaccio
  8. Place a dollop of whipped feta cheese between scallops
  9. Sprinkle pickled onions, olives, and basil around plate
  10. Drizzle on the far edges of the watermelon tiles with aged balsamic and extra virgin olive oil
Notes
If you are from a part of the country where access to Maine diver harvested scallops is limited, or too costly, you can use Jumbo Gulf Shrimp in their place. Your seafood provider can provide cooking instructions for the shrimp.

 

Learn more about our chefs’ appearance on “Good Day Maine.”

Good Day Maine - Academe at The Kennebunk Inn

 

About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.