Lee Jae-hoon's Torched Watermelon Scallop Salad
A sensational salad featuring watermelon torched with sugar, paired with blanched scallops, mascarpone cheese, and balsamic dressing.
Ingredients needed 2 servings
Recipe
Cooking tips
- Scallops become tough if cooked too long, so blanch in boiling water for only about 30 seconds to maintain a tender texture.
- When making the dressing, whisk the oil and vinegar to incorporate air; this emulsifies the mixture, preventing separation and deepening the flavor.
Recommended for
- Those looking for a sensational wine snack suitable for wine parties or gatherings.
- Those wanting to try a unique, high-end salad that combines sweet fruit and seafood.
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