Ingredients

1 Blackwood cucumber, peeled and quartered
8 – 10 Blackwood cucamelons
10 cherry tomatoes, sliced in half
½ red onion, diced
1 tablespoon fresh Blackwood mint
2 tablespoons extra virgin olive oil
1 tablespoon sherry wine vinegar

Steps

Combine all ingredients in a bowl, add a pinch of salt, allow a few minutes for ingredients to marinate, and serve cold.

Ingredients

2 tablespoons butter
1 Blackwood fennel bulb
2 tablespoons drained capers
½ lemon juiced
2 tablespoons chopped Blackwood parsley
1 tablespoon avocado oil
1 pound sea scallops

Steps

1. Trim fennel, cut in half and slice thinly.
2. Melt butter in a cast iron skillet over medium heat, add the sliced fennel and capers and cook on high heat. Once the fennel is tender, squeeze half a lemon over the fennel, toss in parsley, and add a pinch of salt.
3. Remove all veg from the cast iron, increase the heat to high, and add the oil.
4. Season the scallops generously with salt. When the cast iron is ripping hot, sear the scallops until golden brown (about 2 minutes), flip and cook for 2 more minutes.
5. Plate scallops around fennel and serve with a lemon wedge.