This was fabulous! Made it mostly as written except omitted scallops and decreased salt in dressing. Highly recommended with great summer tomatoes.
Tomato and Melon Salad with Scallops and Pink Peppercorns
Photo: Annabelle Breakey; Styling: Robyn Valarik
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Amount per serving
- Calories: 265
- Calories from fat: 42%
- Protein: 21g
- Fat: 13g
- Saturated fat: 1.8g
- Carbohydrate: 18g
- Fiber: 2.1g
- Sodium: 716mg
- Cholesterol: 37mg
- 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.
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