Tomato and Melon Salad with Scallops and Pink Peppercorns

Photo: Annabelle Breakey; Styling: Robyn Valarik

Using a few colors and different sizes of tomatoes will make this recipe especially beautiful.

Yield: Serves 6
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

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. 1. Slice melons thinly and lay on a large shallow platter. Slice tomatoes crosswise and lay on platter with melons.
  2. 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. 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. 4. Add warm scallops to platter, drizzle with remaining dressing, and serve.
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