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1
Carefully cut the rind off the watermelon.
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2
Using a mandoline or a sharp vegetable peeler, shave the rind into wide ribbons about 1/8 inch thick.
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3
In a large bowl, combine the vinegar, sugar, salt, and red pepper.
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4
Add the watermelon rind ribbons and let stand at room temperature for at least an hour (BTWthis can totally be done yesterday).
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5
Meanwhile, dice the watermelon flesh into 1/2-inch pieces and reserve.
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6
When the watermelon pickles are done, heat the grill.
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7
Brush the scallops with olive oil and season with salt.
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8
Place on the grill and cook until grill marks appear, about 1 minute, then rotate the scallops 90 degrees and let the grill marks develop in the other direction (what youre going for here are those lovely crosshatch grill marks!).
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9
Turn the scallops over and repeat; the scallops are done when theyre no longer translucent, about 2 minutes each side.
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10
While the scallops cook, drain the rind pickles, reserving their liquid.
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11
Toss the reserved watermelon, the rind pickles, watermelon radish, dandelion greens, and red onion together in a large bowl.
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12
Dress the salad with 2 tablespoons of the pickling liquid and some olive oil.
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13
TASTE!
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14
Adjust seasonings and dressing if needed.
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15
Arrange the deliciously dressed salad in a tall pile just off the center of four salad plates.
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16
Cut the scallops equatorially (through the middle, like the equator) and lay the disks slightly overlapping, grilled side up, on the salad.
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17
Drizzle with a little olive oil.
