Tomato and Melon Salad with Scallops and Pink Peppercorns

Ingredients

• 1 pound cantaloupe trimmed seeded
• 2 teaspoons ginger shredded finely (use a Microplane)
• 2 teaspoons kosher salt divided
• 3 tablespoons juice of lemon 
• 1 tablespoon brown sugar light packed
• 3 tablespoons juice of lime 
• 5 tablespoons olive oil extra-virgin divided
• 1.5 teaspoons pink peppercorns divided crushed
• 12  dry-packed sea scallops 
• 1  serrano chiles paper-thin sliced
• 1 medium vine-ripe tomato green
• 1 medium vine-ripe tomato red
• 1 medium vine-ripe tomato yellow
• 1 pound watermelon seedless trimmed

Equipment

• frying pan
• whisk

Directions

1. Slice melons thinly and lay on a large shallow platter. Slice tomatoes crosswise and lay on platter with melons.
2. Whisk together lemon and lime juices, chiles, brown sugar, 1 tsp. salt, 3 tbsp. oil, the ginger, and 3/4 tsp. peppercorns.
3. Pour all but 2 tbsp. dressing over melon and tomatoes.
4. Let marinate 10 minutes.
5. Meanwhile, heat a large (not nonstick) frying pan over high heat. Pat scallops dry and season with remaining salt and pink peppercorns. When pan is hot, pour in remaining 2 tbsp. olive oil; place scallops one at a time in pan, spacing evenly; and cook until golden brown and crusty, 2 minutes. Turn over and cook on other side, 1 minute.
6. Add warm scallops to platter, drizzle with remaining dressing, and serve.