Scallop Tasting Recipe | James Beard Foundation

Ingredients

• 6 scallops, thinly sliced
• 1/4 cup lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white wine
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 1 tablespoon minced shallots
• 1 teaspoon minced jalapeño
• 1 teaspoon pink peppercorns
• 1/2 teaspoon minced garlic
• Salt
• pepper
• 2 cups cream
• 3 tablespoons grated provolone
• 2 tablespoons grated Parmesan cheese, divided
• 4 scallops
• 1 teaspoon chopped chives
• 1/2 cup plus 2 tablespoons water
• 2 tablespoons white wine vinegar
• 1 tablespoon salt
• 1 1/2 teaspoons sugar
• 1/2 cup julienned watermelon rind
• 2 thin slices pancetta
• 1 cup diced watermelon
• 1/4 cup lime juice
• 2 tablespoons chopped arugula, divided
• 1 teaspoon lime zest, divided
• Cooking oil as needed