Tomato and Melon Salad with Scallops and Pink Peppercorns |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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