Ingredients
1/2 lb rinsed and tossed Spinach leaves
1 cup watermelon juice - press and strain watermelon in cheese cloth for juice
1/4 cup Raspberry vinaigrette
1 tbsp lime juice
1 tsp salt
1 tbsp honey
4 tbsp cashews
1/4 lb fresh scallops
1 tsp tarragon
1 tsp butter
4 tbsp dry sherry
Preparation
In sautee pan over medium heat, add butter and sherry, let simmer for 30 seconds, add scallops and cashews. Sautee for 3 minutes. Transfer to bowl and chill in refrigerator for 30 minutes.
Rinse and strain spinach, set aside in large bowl.
In bowl, mix watermelon juice, raspberry vinaigrette, lime juice, honey and salt. Add spinach leaves and toss. Seperate into 4 flat bowls. Add scallops to bowls and serve.
