Seared Scallops with Watermelon, Fennel & Tomato Salad
In large bowl, toss tomatoes, fennel, watermelon, chile peppers, 2 tablespoons oil, vinegar and shallot; let stand 10 minutes. Makes about 8 cups.
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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)
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