Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
40 Mins
Serves 6

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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

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Ratings & Reviews

marenmartin's Review

August 12, 2012
This was fabulous! Made it mostly as written except omitted scallops and decreased salt in dressing. Highly recommended with great summer tomatoes.

kathygallo's Review

July 26, 2012
This is a wonderful summer meal! I used 2 peppers and it was perfectly spiced. Served it with french bread and a dry white wine-delicious!