Scallops with Watermelon Salsa

Last night's dinner was the perfect warm-weather meal. The flavors were fresh and light ... they tasted like summer. Best of all, the easy prep was something I was looking for more and more.

I tend to think about making dinner about thirty minutes after I should be serving it. Fortunately, Cooking Light and Donna Hay have lots of fast and easy recipes for me to select from. This one is from Cooking Light. I followed it (almost) exactly the first time and then made changes that worked for us on the second round.

My Alterations

We like the larger scallops, but this recipe could be made using smaller scallops, shrimp, or chicken. I've also taken a shortcut with the spices and sprinkled the scallops with Old Bay seasoning instead of the combination listed above. It's still a yummy meal.

Reducing the amount of oil and eliminating the pine nuts helped to reduce the fat in the original recipe.

Sea Scallops with Watermelon Salsa

 Ingredients

• 1/4 teaspoon dry mustard

• 1/4 teaspoon ground coriander

• 1/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon black pepper

• 1/4 teaspoon kosher salt, divided

• 1 1/4 pounds large sea scallops

• 2 tablespoons olive oil, divided

• 2 cups diced watermelon

• 2 tablespoons minced red onion

• 1/4 cup chopped mint, divided

• 2 tablespoons fresh lime juice, divided

• 2 cups cooked quinoa

• 1/4 cup sliced scallions

Instructions

1. Combine mustard, coriander, onion powder, garlic powder, cayenne pepper, black pepper, and 1/8 teaspoon salt in a bowl. Pat scallops dry with a paper towel; sprinkle with spice mixture.

2. Heat a large cast-iron skillet over medium-high. Add 2 teaspoons olive oil to skillet; swirl to coat. Add scallops; cook to desired degree of doneness, 1 to 2 minutes per side.

3. Toss together watermelon, onion, 2 tablespoons mint, 1 tablespoon lime juice, 2 teaspoons olive oil, and remaining 1/8 teaspoon salt in a bowl. Combine quinoa, scallions, remaining 2 teaspoons olive oil, remaining 2 tablespoons mint, and remaining 1 tablespoon lime juice. Serve scallops over quinoa mixture; top with salsa.