Scallops with Melon Relish
|Chopped cantaloupe||3 Cup (48 tbs), chopped finely (1 1/2 medium)|
|Chopped honeydew melon||3 Cup (48 tbs) (chopped finely)|
|Chopped cilantro||6 Tablespoon (fresh)|
|Chopped shallot||1⁄4 Cup (4 tbs) (chopped finely)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Sea scallops||2 Pound|
1. Mix all ingredients except scallops; reserve 4 cups. Mix remaining melon relish and the scallops in glass or plastic bowl. Cover and refrigerate scallop mixture and 4 cups reserved relish separately at least 1 hour but no longer than 24 hours.
2. Set oven control to broil. Spray broiler pan rack with cooking spray. Remove scallops from marinade; discard marinade. Thread scallops on twelve 11-inch skewers. Place on rack in broiler pan. Broil with tops about 4 inches from heat 3 minutes; turn. Broil about 3 minutes longer or until scallops are white.
3. Serve reserved 4 cups relish over scallops.