Pan Seared Scallops with Fresh Watermelon Salsa

Tuesday, August 19th 2008, 9:29 am
By: News 9

serves 8

Sea Scallops


  • 2lb. of fresh or frozen sea scallops
  • 1oz. olive oil
  • Salt & pepper to taste


  • Cooked scallops in a medium to high heat in a sautéed pan.
  • Seasoned to taste
  • Let cool down to serve

Watermelon Salsa


  • 4 cups of small diced seedless watermelon
  • 1/2 cup finely diced bermuda onion
  • 4 serrano chiles, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 1 teaspoon raspberry vinegar


  1. In a medium bowl, stir together watermelon, onion, chili peppers, cilantro, salt, and raspberry vinegar. Chill for one hour in the refrigerator before serving.

To serve:

Arrange the Watermelon Salsa in the middle of a plate, and topped with Cooked Scallops, Garnish with fresh Cilantro Springs, fresh lime Wedges.

Nutrition Information:
One serving (1/8th of recipe) provides 180 calories, 20 grams protein, 6 grams fat, .75 grams saturated fat, 11 grams carbohydrate, 1 gram fiber, 37 mg cholesterol and 480 mg sodium-(not counting any "optional" salt used to sauté scallops)