Tomato and Melon Salad with Scallops and Pink Peppercorns

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

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.

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.

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Tomato and Melon Salad with Scallops and Pink Peppercorns