Ingredients
1/2 lb Spinach
1 cup Watermelon Juice - press and strain watermelon in cheese cloth for juice
1/4 cup Raspberry Vinaigrette
1 tsp salt
1 tsp lime juice
1 Tbsp honey
4 Tbsp cashews
1/2 lb scallops
1 tsp tarragon
1/4 cup dry sherry
1 Tbsp butter
Preparation
Medium heat sautee pan, add dry sherry, butter, cashews and tarragon and simmer for 30 seconds. Add scallops and simmer for 3 minutes. Chill in refrigerator for 30 minutes.
Rinse and toss spinach and set aside.
Combine watermelon juice, raspberry vinaigrette, salt, honey and lime juice.
Toss spinach and vinaigrette and separate into 4 flat bowls. Add scallops and cashews to bowls and serve.
