1. In large bowl, toss tomatoes, fennel, watermelon, chile peppers, 2 tablespoons oil, vinegar and shallot; let stand 10 minutes. Makes about 8 cups.
2. Sprinkle scallops with ¼ teaspoon black pepper. In large skillet, heat remaining 2 tablespoons oil over medium-high heat 1 minute or until very hot but not smoking; in 2 batches, add scallops and cook 6 minutes or until golden brown, opaque throughout and internal temperature reaches 145°. Serve scallops over tomato mixture sprinkled with salt and pepper to taste and garnished with fennel fronds.
- 11 g Fat
- 2 g Saturated Fat
- 34 mg Cholesterol
- 600 mg Sodium
- 22 g Carbohydrates
- 4 g Fiber
- 12 g Sugars
- 0 g Added Sugars
- 20 g Protein
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Nutritional Information
- 11 g Fat
- 2 g Saturated Fat
- 34 mg Cholesterol
- 600 mg Sodium
- 22 g Carbohydrates
- 4 g Fiber
- 12 g Sugars
- 0 g Added Sugars
- 20 g Protein
Directions
1. In large bowl, toss tomatoes, fennel, watermelon, chile peppers, 2 tablespoons oil, vinegar and shallot; let stand 10 minutes. Makes about 8 cups.
2. Sprinkle scallops with ¼ teaspoon black pepper. In large skillet, heat remaining 2 tablespoons oil over medium-high heat 1 minute or until very hot but not smoking; in 2 batches, add scallops and cook 6 minutes or until golden brown, opaque throughout and internal temperature reaches 145°. Serve scallops over tomato mixture sprinkled with salt and pepper to taste and garnished with fennel fronds.