Photo of Scallops with radish & watermelon salsa by WW

Scallops with radish & watermelon salsa

Points® value
Total Time
15 min
10 min
5 min
Mild mannered scallops are perked up when rubbed with a cumin and smoked paprika spice mixture then paired with a fruity salsa seasoned with jalapeño and fresh herbs. Radishes give a slightly peppery and crunchy counterpoint to super sweet refreshing watermelon in the simple salsa. Be sure to pat your scallops very dry before adding them to the pan to achieve the best sear.


Cooking spray

4 spray(s)


1 cup(s), seedless, diced


3 large, diced

Uncooked scallions

1 small, thin, sliced

Fresh mint leaves

1 tbsp(s), chopped

Jalapeño pepper

1 small, seeded, minced

Lime zest

1 tbsp(s)

Fresh lime juice

1 tsp(s)

Kosher salt

½ tsp(s), divided

Ground cumin

¼ tsp(s)

Smoked paprika

¼ tsp(s)

Uncooked scallops

½ pound(s), patted dry with paper towels


1 wedge(s), cut into wedges for serving


  1. In a medium bowl, combine watermelon, radishes, scallion, mint, jalapeno, lime zest and juice, and ¼ tsp salt. Set aside tossing occasionally
  2. In a small bowl, combine cumin, smoked paprika, and remaining ¼ tsp salt and sprinkle over both sides of scallops.
  3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add scallops to skillet, spacing so they are not touching. Cook 3 minutes; turn and cook until browned and just cooked through, 1 to 2 minutes.
  4. Spoon ½ cup salsa onto each of 2 plates. Top each with half of the scallops. Squeeze lime wedges over scallops.
  5. Per serving about 6 scallops and rounded ½ cup salsa