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Tomato and Melon Salad with Scallops and Pink Peppercorns

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 40 mins
Yield Serves 6
Using a few colors and different sizes of tomatoes will make this recipe especially beautiful.


  • 1 pound seedless watermelon, rind trimmed
  • 1 pound cantaloupe, seeded, rind trimmed
  • 1 medium yellow vine-ripe tomato
  • 1 medium red vine-ripe tomato
  • 1 medium green vine-ripe tomato
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1 or 2 serrano chiles, sliced paper-thin
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons kosher salt, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons finely shredded ginger (use a Microplane)
  • 1 1/2 teaspoons pink peppercorns, crushed, divided
  • 12 dry-packed sea scallops

Nutrition Information

  • calories 265
  • caloriesfromfat 42 %
  • protein 21 g
  • fat 13 g
  • satfat 1.8 g
  • carbohydrate 18 g
  • fiber 2.1 g
  • sodium 716 mg
  • cholesterol 37 mg

How to Make It

  1. Slice melons thinly and lay on a large shallow platter. Slice tomatoes crosswise and lay on platter with melons.

  2. Whisk together lemon and lime juices, chiles, brown sugar, 1 tsp. salt, 3 tbsp. oil, the ginger, and 3/4 tsp. peppercorns. Pour all but 2 tbsp. dressing over melon and tomatoes. Let marinate 10 minutes.

  3. Meanwhile, heat a large (not nonstick) frying pan over high heat. Pat scallops dry and season with remaining salt and pink peppercorns. When pan is hot, pour in remaining 2 tbsp. olive oil; place scallops one at a time in pan, spacing evenly; and cook until golden brown and crusty, 2 minutes. Turn over and cook on other side, 1 minute.

  4. Add warm scallops to platter, drizzle with remaining dressing, and serve.