Honestly, I’m not ready for summer to be over. I’m desperately hoping that we have some wonderful Indian summer days in store for us yet. This year has gone by quickly and I’m not ready for autumn to be upon us. In a list ditch effort to make the most out of it I’ve decided to hit the last of summer produce hard. It’s time to make the most out of those last heirloom tomatoes, cantaloupes, peppers, and anything else I can get my hands on. With that, I bring you the tasty melon and tomato salad with scallops.
Seedless Watermelon, sliced
Heirloom Tomatoes, sliced
Chilies, thinly sliced
Lime and lemon juice
Slice melons and tomatoes and lay on a plate. Whisk together the lemon and lime juice, olive oil, and brown sugar. Heat olive oil in a medium pan and then cook scallops for a minute or two on each side. Place scallops on top of melon and drizzle with vinaigrette. Add salt and pepper to taste.