Seared Scallops with Watermelon, Fennel & Tomato Salad

Name: Seared Scallops with Watermelon, Fennel & Tomato Salad
Total time: 30 min
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)

zalliefamilymarkets.com

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

View full recipe on zalliefamilymarkets.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zalliefamilymarkets.com.

Share this recipe:

Cooking tools:

Instant-read thermometer
Skillet
Mixing bowl
Chef's knife
Cutting board
Measuring spoon
Stove
Spoon
Plate

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)