Scallops with Radish & Watermelon Salsa
0
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Watermelon
1 cup(s), seedless, finely chopped
Radishes
3 large, finely chopped
Scallions
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
Instructions
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
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