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
4 sprays cooking spray
1 cup fresh watermelon, seedless, finely chopped
3 large fresh radishes, finely chopped
1 small uncooked scallion, thinly sliced
1 tbsp fresh mint leaves, chopped
1 small Jalapeño pepper, seeded and finely chopped
1 tsp lime zest
1 tbsp fresh lime juice
4 lime wedges
½ tsp kosher salt, divided
¼ tsp ground cumin
¼ tsp smoked paprika
½ lb uncooked scallops patted dry with paper towels
Instructions
In a medium bowl, combine the watermelon, radishes, scallion, mint, jalapeño, lime zest and juice, and ¼ tsp salt. Set the watermelon salsa aside.
In a small bowl, combine the cumin, paprika, and remaining ¼ tsp salt. Sprinkle over both sides of the scallops.
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.
Divide the salsa between 2 plates. Top each plate with half the scallops. Serve with lime wedges to squeeze over the scallops.
Serving Size: about 6 Scallops with ¾ cup Radish & Watermelon Salsa!
