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Seared Scallops with Watermelon, Fennel & Tomato Salad

Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

Seared Scallops with Watermelon, Fennel and Tomato Salad

 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.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories260
% Daily Value *
Total Fat 11g15%

Saturated Fat 2g10%
Cholesterol 34mg12%
Sodium 600mg27%
Total Carbohydrate 22g8%

Dietary Fiber 4g15%
Total Sugars 12g
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.