Seared Scallops with Watermelon, Cucumber, and Jicama Salad
By Jessica RudolphPublished on April 20, 2022
Time
40 minutes
Yield
Serves 4
Ingredients
4 cups ¾-inch seedless watermelon pieces½ English cucumber, halved lengthwise and sliced thin crosswise1 tablespoon sugar, divided1¼ teaspoons table salt, divided6 tablespoons extra-virgin olive oil, divided½ teaspoon grated lime zest plus 2 tablespoons juice½ teaspoon chipotle chile powder, plus extra for seasoning1½ pounds large sea scallops, tendons removed4 ounces jicama, peeled and cut into 2-inch-long matchsticks (1 cup)1 avocado, halved, pitted, and cut into ½-inch pieces2 tablespoons roasted, salted pepitas
Before You Begin
Garnish with fresh cilantro leaves, if desired.
Instructions
- Toss watermelon and cucumber with 2 teaspoons sugar and ¼ teaspoon salt in colander set over bowl or in sink; set aside for 20 minutes. Whisk together ¼ cup oil, lime zest and juice, chile powder, remaining 1 teaspoon sugar, and ½ teaspoon salt in large bowl; set aside.
- Meanwhile, pat scallops dry with paper towels. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Sprinkle scallops all over with remaining ½ teaspoon salt. Add half of scallops, flat side down, in single layer around circumference of skillet; cook until browned, about 2 minutes per side. Transfer scallops to plate and tent with foil. Repeat with remaining 1 tablespoon oil and remaining scallops.
- Drizzle 1 tablespoon dressing over scallops. Add jicama, watermelon, and cucumber to remaining dressing and toss to combine. Gently fold in avocado. Season with salt and extra chile powder to taste. Sprinkle with pepitas. Serve scallops with salad.
Time
40 minutesYield
Serves 4Ingredients
4 cups ¾-inch seedless watermelon pieces
½ English cucumber, halved lengthwise and sliced thin crosswise
1 tablespoon sugar, divided
1¼ teaspoons table salt, divided
6 tablespoons extra-virgin olive oil, divided
½ teaspoon grated lime zest plus 2 tablespoons juice
½ teaspoon chipotle chile powder, plus extra for seasoning
1½ pounds large sea scallops, tendons removed
4 ounces jicama, peeled and cut into 2-inch-long matchsticks (1 cup)
1 avocado, halved, pitted, and cut into ½-inch pieces
2 tablespoons roasted, salted pepitas
Ingredients
4 cups ¾-inch seedless watermelon pieces
½ English cucumber, halved lengthwise and sliced thin crosswise
1 tablespoon sugar, divided
1¼ teaspoons table salt, divided
6 tablespoons extra-virgin olive oil, divided
½ teaspoon grated lime zest plus 2 tablespoons juice
½ teaspoon chipotle chile powder, plus extra for seasoning
1½ pounds large sea scallops, tendons removed
4 ounces jicama, peeled and cut into 2-inch-long matchsticks (1 cup)
1 avocado, halved, pitted, and cut into ½-inch pieces
2 tablespoons roasted, salted pepitas
Ingredients
4 cups ¾-inch seedless watermelon pieces
½ English cucumber, halved lengthwise and sliced thin crosswise
1 tablespoon sugar, divided
1¼ teaspoons table salt, divided
6 tablespoons extra-virgin olive oil, divided
½ teaspoon grated lime zest plus 2 tablespoons juice
½ teaspoon chipotle chile powder, plus extra for seasoning
1½ pounds large sea scallops, tendons removed
4 ounces jicama, peeled and cut into 2-inch-long matchsticks (1 cup)
1 avocado, halved, pitted, and cut into ½-inch pieces
2 tablespoons roasted, salted pepitas
Why This Recipe Works
We punched up perfectly seared scallops and a cool and crunchy salad with a spicy-sweet chipotle-lime dressing.
Before You Begin
Garnish with fresh cilantro leaves, if desired.
Instructions
- Toss watermelon and cucumber with 2 teaspoons sugar and ¼ teaspoon salt in colander set over bowl or in sink; set aside for 20 minutes. Whisk together ¼ cup oil, lime zest and juice, chile powder, remaining 1 teaspoon sugar, and ½ teaspoon salt in large bowl; set aside.
- Meanwhile, pat scallops dry with paper towels. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Sprinkle scallops all over with remaining ½ teaspoon salt. Add half of scallops, flat side down, in single layer around circumference of skillet; cook until browned, about 2 minutes per side. Transfer scallops to plate and tent with foil. Repeat with remaining 1 tablespoon oil and remaining scallops.
- Drizzle 1 tablespoon dressing over scallops. Add jicama, watermelon, and cucumber to remaining dressing and toss to combine. Gently fold in avocado. Season with salt and extra chile powder to taste. Sprinkle with pepitas. Serve scallops with salad.
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