May 18, 2016

Seared Watermelon Carpaccio

Searing is one of our favorite techniques to whip out when we feel like getting creative with recipes. In this case, searing sweet watermelon on a piping hot skillet caramelizes the exterior and lends a gorgeous smoky flavor we just can’t get enough of. Pair the seared watermelon with a balsamic reduction, creme fraiche and fresh mache for an antipasti that always impresses.

Learn how to make this seared watermelon carpaccio with our online certificate program chef in this step-by-step tutorial. Just in time for summer, this dish is the perfect way to take advantage of leftover watermelon!

Seared Watermelon Carpaccio

1 small watermelon
2 tbsp sugar
8 oz balsamic vinegar
As needed sea salt
As needed white or black pepper


1. Peel and cut watermelon into large planks.
2. In a dry pan, sear watermelon planks until desired color is achieved.

3. Remove melon, add sugar and balsamic to pan, deglaze and reduce to desired consistency.

*Garnish with balsamic reduction, crème fraiche, pickled melons and fresh mache.