Tomato & Melon Salad & Scallops & Pink Peppercorns Recipe – Sunset Magazine

Ingredients

• 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