Scallops with Melon Relish Recipe
Enjoy these seafood kabobs partnered with the flavors of fresh, summer fruits.
Ingredients
3 cups finely chopped cantaloupe (1 1/2 medium)
3 cups finely chopped honeydew melon (1 1/2 small)
6 tablespoons chopped fresh cilantro
1/4 cup finely chopped shallot (2 large)
1/4 cup lemon juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
2 pounds sea scallops
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.
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.
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