Pan Seared Scallops with Burnt Cumin Labneh, Grilled Zucchini & Pickled Melon Salad
There are a few dishes from my restaurant days that have stuck with me for years. One of them came from Palace Kitchen in Seattle.
I remember a scallop dish that used burnt cumin. Not toasted cumin. Burnt cumin. At first it sounded wrong, but once you taste it, you understand. Pushing cumin right to the edge transforms it. It becomes smoky, nutty, almost coffee-like, and suddenly it works with sweet scallops in a way regular cumin never could.
Years later I still think about that technique.
For this version, I folded burnt cumin into creamy labneh, paired it with grilled zucchini, fresh dill and mint, and chunks of pickled melon. The result is one of my favorite warm-weather dinners. Sweet scallops, cool herbs, charred vegetables, tangy melon, and warm pita to scoop everything up.
It’s simple food, but every component brings something different to the plate.
Ingredients
For the Scallops
- 450 g sea scallops (about 1 lb)
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 15 g unsalted butter (1 tbsp)
- 15 ml lemon juice (1 tbsp)
For the Burnt Cumin Labneh
- 240 g labneh (1 cup)
- 8 g whole cumin seed (1 tbsp)
- 15 ml extra virgin olive oil (1 tbsp)
- Kosher salt, to taste
- Black pepper, to taste
For the Grilled Zucchini Salad
- 2 large zucchini (about 700 g total)
- 30 ml extra virgin olive oil (2 tbsp)
- Kosher salt, to taste
After grilling:
- 150 g pickled melon (1 cup)
- 15 g fresh dill (½ cup loosely packed)
- 15 g fresh mint (½ cup loosely packed)
- 30 to 45 ml extra virgin olive oil (2 to 3 tbsp)
- Kosher salt, to taste
- Black pepper, to taste
For the Za’atar Pita
- 2 pita breads
- 15 ml extra virgin olive oil (1 tbsp)
- 5 g za’atar seasoning (1 tbsp)
For the Pickled Melon
This makes more than you’ll need for the salad.
Pickling Liquid
- 720 ml rice wine vinegar (3 cups)
- 6 g sumac (1 tbsp)
- 5 g red chili flakes (1 tbsp)
- 8 g coriander seed (1 tbsp)
- 8 g whole peppercorns (1 tbsp)
- 1 bay leaf
- 12 g brown sugar (1 tbsp)
- Kosher salt, to taste
- 240 g ice (1 cup)
Melon
- 1 Picasso melon, honeydew, or similar melon, cut into chunks
Instructions
Make the Pickled Melon
Add the rice wine vinegar, sumac, chili flakes, coriander seed, peppercorns, bay leaf, brown sugar, and salt to a saucepan.
Bring to a boil.
Remove from the heat and add the ice to chill the liquid.
Pour over the melon and refrigerate.
The melon is good after a few hours, but even better the next day.
Make the Burnt Cumin Labneh
Add the cumin seeds to a dry pan over medium-high heat.
Toast them hard. You’re not looking for lightly golden here. Push them right to the edge until they become deeply aromatic and almost burned.
Transfer to a mortar and pestle and crush. I prefer leaving some texture rather than grinding it completely fine.
Mix the cumin into the labneh with olive oil, salt, and black pepper.
Set aside.
Grill the Zucchini
Split the zucchini lengthwise.
Season generously with salt and olive oil.
Grill over high heat until deeply charred and tender.
Transfer to a tray and allow them to cool.
Once cool, cut into bite-sized pieces.
Build the Salad
In a mixing bowl combine:
- Grilled zucchini
- Pickled melon
- Dill
- Mint
- Olive oil
- Salt
- Black pepper
Toss gently.
The sweet-tart melon and smoky zucchini are what make this salad special.
Cook the Scallops
Pat the scallops dry.
Season with salt and pepper.
Heat a heavy skillet over high heat.
Sear until deeply golden on one side, then flip and cook to your preferred doneness.
Add the butter.
Once the butter browns, squeeze in the lemon juice and spoon the butter over the scallops.
Remove from the heat.
Warm the Pita
Brush the pita with olive oil.
Season with za’atar.
Warm in a skillet, grill, or oven until lightly toasted.
Cut into wedges.
To Serve
Spread the burnt cumin labneh across the plate.
Pile the grilled zucchini and pickled melon salad on top.
Arrange the scallops over the salad.
Serve with warm za’atar pita on the side.
Finish with a little extra olive oil if you’d like.
Notes
- Burnt cumin is the secret ingredient here. Don’t be afraid to push it further than you normally would.
- The pickled melon keeps for weeks in the refrigerator.
- The labneh is excellent on toast, grilled vegetables, roasted chicken, or steak.
- If you can’t find Picasso melon, honeydew works beautifully.
- This salad is just as good with grilled shrimp, salmon, or chicken.
Pan Seared Scallops with Burnt Cumin Labneh, Grilled Zucchini & Pickled Melon Salad
Ingredients
For the Scallops
- 450 g sea scallops about 1 lb
- Kosher salt to taste
- Fresh cracked black pepper to taste
- 15 g unsalted butter 1 tbsp
- 15 ml fresh lemon juice 1 tbsp
For the Burnt Cumin Labneh
- 240 g labneh 1 cup
- 8 g whole cumin seed 1 tbsp
- 15 ml extra virgin olive oil 1 tbsp
- Kosher salt to taste
- Black pepper to taste
For the Grilled Zucchini Salad
- 2 large zucchini about 700 g total
- 30 ml extra virgin olive oil 2 tbsp
- Kosher salt to taste
- 150 g pickled melon 1 cup
- 15 g fresh dill roughly chopped (½ cup loosely packed)
- 15 g fresh mint roughly chopped (½ cup loosely packed)
- 30 to 45 ml extra virgin olive oil 2 to 3 tbsp
- Kosher salt to taste
- Black pepper to taste
For the Za’atar Pita
- 2 pita breads
- 15 ml extra virgin olive oil 1 tbsp
- 5 g za’atar seasoning 1 tbsp
For the Pickled Melon
- 1 Picasso melon honeydew melon, or similar melon, cut into chunks
- Pickling Liquid
- 720 ml rice wine vinegar 3 cups
- 6 g sumac 1 tbsp
- 5 g red chili flakes 1 tbsp
- 8 g coriander seed 1 tbsp
- 8 g whole peppercorns 1 tbsp
- 1 bay leaf
- 12 g brown sugar 1 tbsp
- Kosher salt to taste
- 240 g ice 1 cup
Instructions
- Add the rice wine vinegar, sumac, red chili flakes, coriander seed, peppercorns, bay leaf, brown sugar, and kosher salt to a saucepan. Bring the pickling liquid to a boil, then remove from the heat and stir in the ice to cool it down. Pour the chilled pickling liquid over the melon chunks and refrigerate for at least a few hours, or overnight for the best flavor.
- Add the cumin seeds to a dry skillet over medium-high heat. Toast until deeply aromatic and very dark, just shy of burnt. Transfer to a mortar and pestle and crush, leaving some texture. Stir the toasted cumin into the labneh along with the olive oil, kosher salt, and black pepper. Mix until fully combined and set aside.
- Slice the zucchini lengthwise and season with olive oil and kosher salt. Grill over high heat until deeply charred and tender. Transfer to a tray and allow the zucchini to cool slightly before cutting into bite-sized pieces.
- Combine the grilled zucchini, pickled melon, dill, mint, olive oil, kosher salt, and black pepper in a large mixing bowl. Toss gently until evenly coated.
- Pat the sea scallops completely dry with paper towels and season with kosher salt and black pepper.
- Heat a heavy skillet over high heat. Sear the scallops until a deep golden crust forms on the first side, then flip and cook to your preferred doneness.
- Add the butter to the pan. Once the butter begins to brown, add the lemon juice and spoon the brown butter over the scallops. Remove from the heat immediately.
- Brush the pita breads with olive oil and season with za’atar. Warm in a skillet, on a grill, or in the oven until lightly toasted and fragrant. Cut into wedges.
- Spread the burnt cumin labneh across a serving platter or individual plates. Spoon the grilled zucchini and pickled melon salad over the top, then arrange the scallops over the salad.
- Serve immediately with warm za’atar pita and finish with a drizzle of extra virgin olive oil if desired.
