	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

Nutrition Facts

Serving size

Calories 302 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.5%

Saturated Fat 0.29 g1.5%

Trans Fat 0 g

Cholesterol 74.9 mg25%

Sodium 1148.4 mg47.8%

Total Carbohydrates 31 g10.4%

Dietary Fiber 2.8 g11.2%

Sugars 20.4 g

Protein 41 g81.1%

Vitamin A 117.4% Vitamin C 146.1%

Calcium 9.3% Iron 9.2%

*Based on a 2000 Calorie diet

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.

Scallops with Melon Relish Recipe

Summary

Ingredients

Nutrition Facts

Directions

Chef

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