Scallop Skewers With Pickled Watermelon Salad

• 32 sea scallops (10/20 size)
• 1 large watermelon
• 32 slices prosciutto (about 1/2 pound)
• 32 basil leaves
• 1 teaspoon fennel seed
• salt and pepper, to taste
• 2 tablespoons vegetable oil
• 16 metal skewers
• 4 cups water
• 1 cup kosher salt
• 3 cups sugar
• 1 large watermelon rind (cut into 2-inch strips, green skin removed)
• 2 cups white wine vinegar
• 1 clove
• 1 whole nutmeg
• 1 lemon (halved)
• 1 bay leaf
• 1 teaspoon red chili pepper

1. Cut watermelon into slices the same thickness as the scallops.
2. Using a small knife or 2-inch ring mold, carve out 32, 2-inch watermelon rounds.
3. Place two-each of scallops, prosciutto slices, basil leaves and watermelon rounds on ever skewer, alternating ingredients.
4. Season each with fennel seed, salt and pepper.
5. In a heavy-bottom saute' pan, heat vegetable oil over medium-high until almost smoking.
6. Sear scallops until dark brown, but not burnt (prosciutto and basil will shrivel in the heat) about 5 minutes.
7. Flip skewers and sear other side until scallops are cooked through, about one minute more.
8. For the salad:.
9. Dissolve kosher salt in 1 cup water and pour over rinds.
10. Let sit overnight in the fridge.
11. In a medium saucepan, bring remaining water and next seven ingredients to a boil.
12. Remove from heat, strain, and add chili flakes.
13. Let cool for 10 minutes.
14. Return syrup to a boil.
15. Soak watermelon rinds in clean water.
16. Remove from water and pour the syrup over them.
17. Let cool at room temperature, then refrigerate.

watermelon, basil, fennel seed, salt, vegetable oil, metal skewers, water, kosher salt, sugar, watermelon rind, white wine vinegar, clove, nutmeg, lemon, bay leaf, red chili pepper

Taken from www.food.com/recipe/scallop-skewers-with-pickled-watermelon-salad-234132 (may not work)