Pan-Seared Sea Scallops with Watermelon Tomato Salsa

Pan-Seared Sea Scallops with Watermelon Tomato Salsa is the perfect summer meal that requires little to no cooking and it’s ready in under 30 minutes!

The inspiration behind this recipe:

You may have taken one look at the photo and wondered why I’m trying to pass off pineapple as watermelon.  Well, I had intended to purchase a plain old deep pink Southern summertime watermelon for these pan-seared sea scallops and I thought I had.

However, when I cut into the watermelon to make this salsa, it was bright yellow on the inside and here’s the proof!

No, not one of the more perfect watermelons on the inside either, but things do not always go smoothly in Foodbloggerville and I wasn’t about to throw it out.  So, I just rolled with it.

Actually, I’m glad I did.  It was incredibly sweet!  Evidently that cracking helps concentrate the flavor in the rest of the melon.

What is Yellow Watermelon?

Here’s more information on yellow watermelons:  What is Yellow Watermelon and How is it Different From Red Watermelon.

While red watermelon is high in lycopene, yellow watermelon is high in beta-carotene.  The flavor is sweeter than red and I definitely detected the notes of honey and apricot in the flesh which yellow watermelon is touted to have.

I researched why the watermelon cracked on the inside.  It was simply due to uneven or excessive watering while the fruit was ripening.  There’s a lot of silly information out there about cracked watermelons; I’m not going to go there.

I’m so excited to have discovered yellow watermelon because it’s delicious!

…And this watermelon-tomato salsa with the pan-seared sea scallops…  Oh, yeah!

Things to know about sea scallops:

• A simply-seared sea scallop is a thing of beauty.  Sea scallops take only minutes to cook which makes them perfect for an easy dinner yet elegant enough for guests!
• There is a difference between sea and bay scallops:
  • Sea scallops are large (think of the large, wide-open sea).
  • Bay scallops are small (think of a small bay looking out into the sea).
• Make sure the scallops you purchase do not have ANY additives.  Sometimes they’re treated with chemicals to keep them white.  Just say no!
• Rinse them quickly, remove the beards (a noticeable muscle on the side of the scallop) and pat dry.
• Season the scallops with a little salt and black pepper, heat some butter and olive oil and sear away!  Two to three minutes on one side and one to two on the other and that’s it!

Beautifully seared, succulent scallops!

Serve with this easy, fresh salsa and you’ve got a lovely, summery dish!

Watermelon, tomato, fresh chile, red onion, cilantro, fresh lime juice and a touch of honey!

Pan-Seared Sea Scallops with Watermelon Tomato Salsa is beautiful, summery perfection!

More easy and delicious sea scallop recipes:

• Seared Sea Scallops with Spicy Bacon and Sun-Dried Tomato Alfredo Sauce and Tagliatelle
• Pistachio-Encrusted Sea Scallops with Champagne Risotto and Roasted Asparagus
• Seared Sea Scallops with Tomato-Red Onion Balsamic Salsa
• Seared Scallops with Smoky Sweet Corn Puree

Be sure to check out 35 Date Night Dinners Easy Enough for a Weeknight, too!

Pan-Seared Sea Scallops with Watermelon Tomato Salsa

5 from 3 votes

Click to Rate!

By: Carol | From A Chef's Kitchen

Pan-Seared Sea Scallops with Watermelon-Tomato Salsa is the perfect summer meal that requires little to no cooking and it's ready in under 30 minutes!

Toggle on to prevent screen from sleeping

PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Fish and Seafood

Cuisine Caribbean

Servings 4

Calories 268 kcal

Equipment

• ▢
  Wusthof Chef Knife
• ▢
  Cutting Board
• ▢
  Glass Mixing Bowls
• ▢
  Nonstick Skillet

Ingredients

  

1x2x3x

Salsa

• ▢ 2 medium tomatoes - seeded and chopped
• ▢ 4 to 5 cups diced watermelon - yellow or pink
• ▢ 1/2 cup finely chopped red onion
• ▢ 1 large jalapeno pepper - or Fresno chile, finely chopped
• ▢ 1/2 cup chopped fresh cilantro
• ▢ 1/2 large lime - juiced
• ▢ 2 tablespoons honey
• ▢ salt - to taste

Scallops

• ▢ 1 tablespoon butter
• ▢ 2 tablespoons olive oil - or as needed
• ▢ 20 large sea scallops - trimmed of excess muscle (debearded) and patted dry
• ▢ salt and freshly ground black pepper

Instructions

 

Salsa

• Combine salsa ingredients except salt in a large bowl. Set aside or refrigerate.

Scallops

• Heat butter and olive oil over medium-high heat in a large nonstick skillet or saute pan. Season scallops with salt and black pepper.
• Place half the scallops in the pan and sear 2-3 minutes per side. Flip and sear another 1-2 minutes per side. Repeat with remaining scallops, refreshing oil if needed.
• Add salt to salsa right before serving. Serve salsa with scallops.

Notes

You don't want to add salt too soon to the salsa as it will get watery too quickly. Add it right before serving.

Nutrition

Serving: 1 | Calories: 268kcal | Carbohydrates: 31g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 599mg | Potassium: 691mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1565IU | Vitamin C: 29mg | Calcium: 40mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.