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!
Servings: 4
Ingredients
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
TIP:
- You don't want to add salt too soon to the salsa as it will get watery too quickly. Add it right before serving.
- Rinse the scallops quickly, remove the beards (a noticeable muscle on the side of the scallop) and pat dry. Don't let them sit in water.
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