4 scallops (U-10 size) 1/2 cup diced watermelon 1/2 cup jicama batons (size of a matchstick) Vinaigrette 1 red fresno chili pepper, thinly sliced 1 tbsp. honey fresh ground pepper kosher salt 5 leaves fresh mint, finely sliced 1/2 cup olive oil
For the vinaigrette, combine the first five ingredients (everything except olive oil), in a small bowl. Stir and slowly add olive oil by drizzling into mixture. Set the mixture aside.
Slice the scallops as thinly as possible (1 scallop per serving). Remember, this is a carpaccio dish, which means it’s served raw. Spread sliced scallop evenly on plate. Lightly sprinkle scallops with fresh ground pepper and kosher salt. Sprinkle watermelon and jicama over scallops. Then drizzle with vinaigrette. Serve as cold as possible. Must be plated and served immediately.