Lee Jae-hoon's Torched Watermelon Scallop Salad

Name: Lee Jae-hoon's Torched Watermelon Scallop Salad
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200g watermelon; 3 pen shell scallops; 2 tbsp mascarpone cheese; 1 tbsp sugar; 1/2 shallot; 1 tsp capers; 1/2 tsp minced garlic; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; a pinch of salt; a pinch of pepper

A sensational salad featuring watermelon torched with sugar, paired with blanched scallops, mascarpone cheese, and balsamic dressing.

15 min Difficulty Easy Salads & light meals

Main ingredients

watermelon scallops mascarpone cheese shallot capers olive oil balsamic vinegar honey

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watermelon scallops mascarpone cheese shallot capers olive oil balsamic vinegar honey

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Quick 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.

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