Carefully cut the rind off the watermelon. Using a mandolin or a sharp vegetable peeler, shave the rind into wide ribbons about 1/8 inch thick. In a large bowl, combine the vinegar, sugar, salt, and red pepper. Add the watermelon rind ribbons and let stand at room temperature for at least an hour (BTW – this can totally be done yesterday).
Meanwhile, dice the watermelon flesh into 1/2-inch pieces and reserve.
When the watermelon pickles are done, heat the grill.
Brush the scallops with olive oil and season with salt. Place on the grill and cook until grill marks appear, about 1 minute, then rotate the scallops 90 degrees and let the grill marks develop in the other direction (what you’re going for here are those lovely crosshatch grill marks!). Turn the scallops over and repeat; the scallops are done when they’re no longer translucent, about 2 minutes each side.
While the scallops cook, drain the rind pickles, reserving their liquid. Toss the reserved watermelon, the rind pickles, watermelon radish, dandelion greens, and red onion together in a large bowl. Dress the salad with 2 tablespoons of the pickling liquid and some olive oil. TASTE! Adjust seasonings and dressing if needed.
Arrange the deliciously dressed salad in a tall pile just off the center of the four salad plates. Cut the scallops equatorially (through the middle, like the equator) and lay the disks slightly overlapping, grill side up, on the salad. Drizzle with a little olive oil.
Calories: 150 calories, Carbohydrates: 19 g, Protein: 5 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 7 mg, Sodium: 296 mg, Fiber: 3 g
Exchanges per serving: 1 Meat, 1 Fruit, 1 Fat.
Recipe courtesy of Anne Burrell.