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Scallops With Melon Relish

Osburn's picture
Enjoy these seafood kabobs partnered with the flavors of fresh, summer fruits.
Ingredients
  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
  Pepper 1⁄4 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Sea scallops 2 Pound
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Asian
Taste: 
Savory
Feel: 
Rich
Method: 
Boiled
Interest: 
Holiday, Kids, Healthy
Ingredient: 
Seafood, Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
95 Minutes
Ready In: 
0 Minutes
Servings: 
4

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