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)