Tomato and Melon Salad with Scallops and Pink Peppercorns

Ingredients

• 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

Preparation

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.