Tomato and Melon Salad with Scallops and Pink Peppercorns

su-Tomato and Melon Salad with Scallops and Pink Peppercorns
Photo: Annabelle Breakey; Styling: Robyn Valarik
Yields Serves 6 Total Time 40 mins
Using a few colors and different sizes of tomatoes will make this recipe especially beautiful.

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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 265Calories from Fat 42
% Daily Value *
Total Fat 13g20%
Saturated Fat 1.8g9%
Cholesterol 37mg13%
Sodium 716mg30%
Total Carbohydrate 18g6%
Dietary Fiber 2.1g9%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

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

Step 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.

Step 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.

Step 4
4

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

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

Directions

Step 1
1

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

Step 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.

Step 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.

Step 4
4

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

Tomato and Melon Salad with Scallops and Pink Peppercorns
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