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Sauteed watermelon with scallops, wasabi roe & pink peppercorn vinaigrette


  • To make the dressing, combine the mustard powder, sugar, salt and garlic water to form a paste. Then add 125 ml oil, little by little, continually whisking to form a mayonnaise consistency. 
  • In another bowl, combine 60 ml oil with 125 ml cold water. Then whisk into the other mixture, being careful not to curdle. 
  • Mix together 65 ml oil and the malt vinegar, and whisk into the above mixture. Then add the peppercorns, mix well and set aside.
  • Heat a little oil in a large pan. Lightly dust the watermelon with the Cajun spices and gently saute on both sides. Remove and set aside in a warm place.
  • Then clean out the pan, add a little fresh oil and quickly sear the scallops over a high heat.
  • To serve, arrange the watermelon on individual plates, top with the seared scallops, 2 small spoonfuls of roe and the sugar peas. Then drizzle with the vinaigrette.
  • nb. Flying fish roe can be found in leading delis and fish shops. Otherwise, use salmon roe.
  • from Tony Astle, Antoine's Restaurant, Auckland, New Zealand


  • 1 tbsp mustard powder
  • ¼ tbsp white sugar
  • ¼ tbsp table salt
  • 2-3 tbsp garlic water (1 garlic clove blended with a little water)
  • light olive or vegetable oil
  • 125 ml malt vinegar
  • 1 tspn pink or green peppercorns in brine, drained & rinsed
  • 4 largish squares of seedless watermelon
  • Cajun spice mix
  • 16 fresh scallops, cleaned wasabi flying fish roe
  • 16 sugar peas or baby snowpeas, blanched

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm