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Recipe of the Week

Seared Scallops with Watermelon, Fennel & Tomato Salad

Category, , DifficultyAdvanced

Seared Scallops with Watermelon, Fennel and Tomato Salad

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 1 pt cherry tomatoes, halved
 1 small fennel bulb, bulb thinly sliced, some fronds reserved and chopped for garnish
 3 cups seedless watermelon, chopped
 2 tbsp chopped jalapeño and/or serrano chile pepper
 ¼ cup olive oil, divided
 2 tbsp apple cider vinegar
 2 tbsp minced shallot
 12 large fresh dry or frozen sea scallops, thawed if necessary, patted dry (about 1½ pounds)

1

In large bowl, toss tomatoes, fennel, watermelon, chile peppers, 2 tablespoons oil, vinegar and shallot; let stand 10 minutes. Makes about 8 cups.

2

Sprinkle scallops with ¼ teaspoon black pepper. In large skillet, heat remaining 2 tablespoons oil over medium-high heat 1 minute or until very hot but not smoking; in 2 batches, add scallops and cook 6 minutes or until golden brown, opaque throughout and internal temperature reaches 145°. Serve scallops over tomato mixture sprinkled with salt and pepper to taste and garnished with fennel fronds.

Ingredients

 1 pt cherry tomatoes, halved
 1 small fennel bulb, bulb thinly sliced, some fronds reserved and chopped for garnish
 3 cups seedless watermelon, chopped
 2 tbsp chopped jalapeño and/or serrano chile pepper
 ¼ cup olive oil, divided
 2 tbsp apple cider vinegar
 2 tbsp minced shallot
 12 large fresh dry or frozen sea scallops, thawed if necessary, patted dry (about 1½ pounds)

Directions

1

In large bowl, toss tomatoes, fennel, watermelon, chile peppers, 2 tablespoons oil, vinegar and shallot; let stand 10 minutes. Makes about 8 cups.

2

Sprinkle scallops with ¼ teaspoon black pepper. In large skillet, heat remaining 2 tablespoons oil over medium-high heat 1 minute or until very hot but not smoking; in 2 batches, add scallops and cook 6 minutes or until golden brown, opaque throughout and internal temperature reaches 145°. Serve scallops over tomato mixture sprinkled with salt and pepper to taste and garnished with fennel fronds.

Seared Scallops with Watermelon, Fennel & Tomato Salad
IngredientsDirections

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 260
% Daily Value *
Total Fat 11g17%
Saturated Fat 2g10%
Cholesterol 34mg12%
Sodium 600mg25%
Total Carbohydrate 22g8%
Dietary Fiber 4g16%
Sugars 12g
Protein 20g40%

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