Tomato And Melon Salad With Scallops And Pink Peppercorns Recipe

Name: Tomato And Melon Salad With Scallops And Pink Peppercorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound seedless watermelon, rind trimmed, 1 pound cantaloupe, seeded, rind trimmed, 1 medium yellow vine-ripe tomato, 1 medium red vine-ripe tomato, and more.

Yes, Tomato And Melon Salad With Scallops And Pink Peppercorns falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato And Melon Salad With Scallops And Pink Peppercorns

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