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Tomato and Melon Salad with Scallops and Pink Peppercorns





Yields
Serves 6



Total Time
40 mins

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

 

This recipe, and others like it, can be found in the article “11 Recipes That Star Watermelon, the Unofficial Fruit of Summer.“

Tomato and Melon Salad with Scallops and Pink Peppercorns




Photo: Annabelle Breakey; Styling: Robyn Valarik
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories265
% Daily Value *
Total Fat 13g17%

Saturated Fat 1.8g9%
Cholesterol 37mg13%
Sodium 716mg32%
Total Carbohydrate 18g7%

Dietary Fiber 2.1g8%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.