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Seared Sea Scallops with Watermelon Tomato Salsa - Another shot of seared scallops in white bowl with watermelon salsa

Pan-Seared Sea Scallops with Watermelon-Tomato Salsa

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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!
Course Fish and Seafood
Cuisine Caribbean
Diet Diabetic, Gluten Free
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 4
Calories 268



  • 2 medium tomatoes seeded and chopped
  • 4 to 5 cups diced watermelon yellow or pink
  • ½ cup finely chopped red onion
  • 1 large jalapeno pepper or Fresno chile, finely chopped
  • ½ cup chopped fresh cilantro
  • ½ 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



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


  • 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.


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