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! It’s also Progressive Eats time where we’re celebrating watermelon! Scroll down to click to more amazing watermelon recipes!
You probably took 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 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.
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 scallops! Oh, yeah!
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!
Some things to know about sea scallops:
- 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! Now to Progressive Eats!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features something made with a summer favorite: Watermelon! Our host this month is… Hey, it’s ME!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer dishes!
- Honey and Lime Melon Skewers with Mint – The Wimpy Vegetarian
- Watermelon Salad with Toasted Pecans and Gorgonzola Cheese – Creative Culinary
- Watermelon and Burrata Salad – The Redhead Baker
- Pan-Seared Sea Scallops with Watermelon – Tomato Salsa – You’re Here!
- Grilled Watermelon Scallop Shish Kabobs – Mother Would Know
- Wazpacho AKA Watermelon Gazpacho – That Skinny Chick Can Bake
- Watermelon Lemonade Sorbet – Karen’s Kitchen Stories
- 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
- 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
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.
You don't want to add salt too soon to the salsa as it will get watery too quickly. Add it right before serving.