Seared Scallops with Watermelon, Cucumber, and Jicama Salad

Name: Seared Scallops with Watermelon, Cucumber, and Jicama Salad
Yield: Serves 4
Ingredients: 4 cups ¾-inch seedless, watermelon pieces; ½ , English cucumber, halved lengthwise and sliced thin crosswise; 1 tablespoon, sugar, divided; 1¼ teaspoons, table salt, divided; 6 tablespoons, extra-virgin olive oil, divided; ½ teaspoon, grated lime zest plus 2 tablespoons juice; ½ teaspoon, chipotle chile powder, plus extra for seasoning; 1½ pounds, large sea scallops, tendons removed; 4 ounces, jicama, peeled and cut into 2-inch-long matchsticks (1 cup); 1 , avocado, halved, pitted, and cut into ½-inch pieces; 2 tablespoons roasted, salted, pepitas

Main Courses
Vegetables
Fruit
Fish & Seafood
Weeknight
Salads

By Jessica Rudolph ･ Appears in Cook's Country June/July 2022

Quick-cooking scallops and a crunchy-cool salad make a satisfying summer dinner.

SERVES 4

TIME 40 minutes

Seared Scallops with Watermelon, Cucumber, and Jicama Salad

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