For the watermelon consommé:
1/4 cup water
1/4 cup fresh lime juice
1/4 tsp. fine sea salt
2 tsp. finely chopped cilantro
4 cups diced seedless watermelon
For the scallop ceviche:
1 lb. dry-packed scallops
Zest from 1 lime, lemon, and orange
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
2 small tomatillos, finely diced
3 Tbs. minced sweet onion
1 tsp. minced jalapeño
2 cups of 1/2-inch pieces honeydew
1 Tbs. finely chopped cilantro
Kosher salt
Freshly ground black pepper
1 Tbs. finely chopped flat-leaf parsley
For the watermelon consommé:
Put the water, lime juice, and salt in a small saucepan over medium-high heat and bring it to a simmer. Stir well to make sure that the salt has completely dissolved.
Put the cilantro and watermelon in a blender and blend until completely smooth. In a separate bowl, combine the lime juice mixture and watermelon purée. Strain mixture through a fine mesh strainer. Refrigerate until completely cold.
For the scallop ceviche:
Remove any side-muscles that might still be on scallops. Cut the scallops into 1/2-inch pieces. Put them into a nonreactive bowl. Add the zest and juice of the citrus to the scallops. Combine tomatillos, onion, and jalapeño with the scallops. Cover the bowl and refrigerate until scallops are opaque, about 30 minutes.
Drain the excess juice off of the scallop mixture. Stir in the honeydew, parsley, and cilantro. Season with salt and pepper to taste.
To serve, divide the consommé among six chilled bowls. Divide the ceviche among the six bowls, spooning it in the center of the consommé. Garnish with parsley and serve.
Pastry chef Andrea Lever Upchurch does watermelon both sweet and savory
