Tomato and Melon Salad with Scallops and Pink Peppercorns

Tomato and Melon Salad with Scallops and Pink Peppercorns Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
Using a few colors and different sizes of tomatoes will make this recipe especially beautiful.


Serves 6
Total time: 40 Minutes

Recipe from


Recipe Time

Total: 40 Minutes

Nutritional 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


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


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.

August 2012
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