Grilled Scallops with Honeydew-Jalapeño Salsa
Combine sweet honeydew with a flavorful jalapeño to round out the flavor of grilled scallops. This dish makes a nice light meal, but if you want to bulk it up, serve it over quinoa or rice. A juicy, fresh honeydew adds such a delicious flavor to the salsa, but sometimes selecting one with just the right amount of juiciness can be tricky. Look for a melon that does not have any bruising or is too shiny. You want to select one with a duller appearance and that feels heavy for its size. The softer texture of the melon pairs perfectly with the added crunch of the cucumber.
1½ pound(s), sea variety (about 28 scallops)
2 cup(s), diced
4 small, mini variety, peeled and diced (about 1 heaping cup)
1 Tbsp, finely diced, or more to taste
2 medium, thinly sliced
2 cup(s), loosely packed, coarsely chopped (plus extra sprigs for garnish)
Fresh lime juice
- If there is a small muscle on the side of a scallop, remove it. Rinse scallops well and pat dry with paper towel; set aside in refrigerator.
- Combine honeydew, cucumbers, jalapeño, scallions, chopped cilantro, lime zest and juice, ½ tsp salt and 1 Tbsp oil in a medium bowl; toss to combine, then set aside.
- Heat a gas or charcoal grill to medium-high heat (it should be quite hot). Thread scallops onto 2 parallel skewers (this will make them easier to turn); place on a baking sheet or plate. Coat with remaining 1 Tbsp oil, remaining ½ tsp salt and black pepper to taste.
- Grill scallops until well-marked and just cooked through, flipping once, 2-3 minutes per side (or to desired doneness). Serve with salsa, sprinkled with cilantro sprigs.
- Serving size: 7 scallops, 3/4 cup salsa