INGREDIENTS
8
Diver scallops, large
5 oz
Baby arugula
1/2 cup
Mint, leaves
1
bunch Radishes
1
8 half inch slices Watermelon
2 tbsp
Agave nectar or honey
1
Cayenne pepper
1
Salt and pepper
1
grape seed oil + 1 teaspoon
3 tbsp
Champagne vinegar
1 tbsp
Butter