Scallops with Radish & Watermelon Salsa

Scallops with Radish & Watermelon Salsa

Total Time
15 min
10 min
5 min
Mild-mannered scallops are perked up when rubbed with cumin and paprika, then paired with a fruity salsa seasoned with jalapeño and fresh herbs. Be sure to pat the scallops very dry before seasoning them to achieve the best sear.


Cooking spray

4 spray(s)


1 cup(s), seedless, finely chopped


3 large, finely chopped


1 small, thinly sliced

Fresh mint leaves

1 Tbsp, chopped

Jalapeño pepper

1 small, seeded and finely chopped

Lime zest

1 tsp

Fresh lime juice

1 Tbsp

Lime wedge

4 wedge(s)

Kosher salt

½ tsp, divided

Ground cumin

¼ tsp

Smoked paprika

¼ tsp

Uncooked scallops

½ pound(s), patted dry with paper towels


  1. In a medium bowl, combine the watermelon, radishes, scallion, mint, jalapeño, lime zest and juice, and ¼ tsp salt. Set the watermelon salsa aside.
  2. In a small bowl, combine the cumin, paprika, and remaining ¼ tsp salt. Sprinkle over both sides of the scallops.
  3. Coat a 12-inch nonstick skillet with cooking spray and heat over medium-high. Add the scallops, spacing them apart, and cook for 3 minutes without moving them until the bottoms are browned. Turn the scallops over and cook until browned on the bottoms and just cooked through, 1 to 2 minutes.
  4. Divide the salsa between 2 plates. Top each plate with half the scallops. Serve with lime wedges to squeeze over the scallops.
  5. Serving size: about 6 scallops and ¾ cup salsa