Preheat grill to medium-high

whisk together honey and mustard. Add lemon and Orange juice, shallot, salt and pepper. Slowly add oil, whisking constantly. Set aside.

Combine watermelon cubes, feta, and red onion in large bowl. Drizzle with enough dressing to coat the mixture.

Toss arugula with enogh dressing to lightly coat. Make a bed of arugula on a large serving plate. Top with watermelon mixture.

Toss scallops with oil, garlic powder, and salt and pepper to taste. Place scallops on the grill and cook for 2-3 minutes per side, or until translucent in the center and lightly browned on the outside. Do not overcook.

Place scallops around the salad. Drizzle any remaining dressing over the scallops. Garnish with mint if desired.