Grilled Scallops with Honeydew-Jalapeño Salsa
6
Points®
Total time: 36 min • Prep: 30 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked scallop(s)
1.5 pound(s)
Honeydew melon
2 cup(s), ball(s)
Cucumber(s)1
4 small
Jalapeño pepper(s)
1 Tbsp
Uncooked scallion(s)
2 medium
Cilantro
2 cup(s)
Lime zest
2 tsp
Fresh lime juice
1 Tbsp
Kosher salt
1 tsp
Olive oil
2 Tbsp
Black pepper
1 pinch(es)
Instructions
1
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.
2
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.
3
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.
4
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.
5
Serving size: 7 scallops, 3/4 cup salsa
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