Book Excerpt: Grilled Sea Scallops recipe from The Athlete’s Plate
The Athlete's Plate Editor’s Note: The following recipe is adapted with the publisher’s permission from The Athlete’s Plate: Real Food for High Performance by Adam Kelinson. The book guides cyclists from grocery store to kitchen, explaining how to buy and prepare organic, earth-friendly foods that…
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Editor’s Note: The following recipe is adapted with the publisher’s permission from The Athlete’s Plate: Real Food for High Performance by Adam Kelinson. The book guides cyclists from grocery store to kitchen, explaining how to buy and prepare organic, earth-friendly foods that benefit performance. The Athlete’s Plate is available in bookstores, bike shops, and online at VeloPress.com. Adam Kelinson is a professional chef, endurance athlete, and founder of Organic Performance.
Grilled Sea Scallops with Watermelon and Arugula Salad
This is nothing short of a 5-star gourmet meal, yet it couldn’t be easier to make. From flavor to texture to appearance, this has it all. The trick to its success is a clean, hot grill that has been well oiled, and a little bit of patience—once you’ve put the scallops on the grill, you don’t want to move them too soon. This is a perfect marriage between land and sea.
1 tablespoon olive oil
1½ cups arugula
2 cups cubed seedless watermelon (½ inch pieces)
3 tablespoons olive oil
1 tablespoon chopped fresh mint leaves
2 tablespoons sliced scallions
1 tablespoon lime juice
1 tablespoon black sesame seeds
1 small hot pepper (serrano, Thai, jalapeño, bird), chopped (optional)
1 tablespoon grated lime zest
Rinse scallops and pat dry. Toss in a small bowl with 1 tablespoon of the olive oil and a pinch of salt. Heat a grill or grill pan until you can hold your hand 3 inches above it for 3 seconds.
While the grill heats, prepare the dressing: Whisk together 3 tablespoons olive oil, the mint, scallions, lime juice, sesame seeds, salt, and hot pepper (if using). Taste for seasoning.
Brush the grill with some olive oil and cook scallops about 4 minutes on each side, until they turn white the entire way through and are slightly springy to the touch. Set aside to cool while you finish the salad.
In the same bowl used for the dressing, toss the arugula and watermelon in the dressing, and then add the scallops. Transfer to a plate and garnish with lime zest.