Toss the arugula with the lemon juice and olive oil in a large bowl, set aside.

Rinse and dry the scallops.

Combine the cornmeal, tapioca flour, dill and a generous amount of salt and pepper in a small bowl.

Whisk together the egg and milk in another small bowl.

Add about 3 tablespoons of frying oil (I used extra virgin since we're pan frying, but use whatever oil you like) to a medium skillet and heat over medium-high heat until hot.

Drop a handful of the scallops in the egg mixture, transfer to the cornmeal mixture using a slotted spoon to drain the excess egg. Toss in the cornmeal until fully coated. Place the scallops in the skillet and pan fry on each side until golden brown. Transfer to a paper towel lined plate and repeat with the remaining scallops. You will need to add oil as you go.

To plate, arrange the watermelon, dressed arugula, sliced radishes (if using), feta and scallops on a platter.

Heat the balsamic vinegar in a small sauce pot over medium heat. Bring to a simmer and then lower until thickened into a glaze. Drizzle over the plated salad and serve with lemon wedges.