Directions

1. Open garbanzo beans and reserve 4 oz. of the aquafaba from can. Toss 4 oz. garbanzo beans in lemon pepper seasoning with 1 oz. of unfiltered olive oil. Place on sheet tray then roast in convection oven set to 400 degrees Fahrenheit until blistered.
2. Add garlic to food processor and puree with 1 oz. of unfiltered olive oil. Add aquafaba and one juiced lemon to food processor. Whip air into the aquafaba until you achieve a creamy consistency, season with salt and pepper then reserve in refrigerator.
3. Run watermelon puree through a sieve. Add watermelon juice, white balsamic, and sugar to a saucepan. Dissolve sugar in liquid and reduce until you achieve a syrup consistency.
4. In a sauté pan on high heat, sear scallops in Assoluti oil until browned evenly. Flip scallops in pan, turn off heat, and reserve.
5. Cut cherry tomatoes in half then add to a medium mixing bowl with baby arugula, cooked lemon pepper garbanzo beans, and garlic dressing. Toss salad until garlic dressing coats everything evenly.
6. Drizzle watermelon Gastrique around the plate with salad in the middle and scallops on outside