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