Grilled Scallops w/ Salsa


  • Finely grated lime zest, plus 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 1/2 pounds honeydew melon, rind removed and melon cut into 1/4-inch dice (2 1/2 cups)
  • 1 Hass avocado, cut into 1/4-inch dice
  • Salt and freshly ground black pepper
  • 2 pounds large sea scallops

Cooking Instructions

Step 1: Light a grill.  In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil.  Using a rubber spatula, gently fold in the diced honeydew melon and avocado.  Season the salsa with salt and black pepper.

Step 2: Drizzle the scallops with olive oil and season with salt and black pepper.  Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side.  Transfer the scallops to plates, spoon the salsa alongside and serve.

Enjoy this great recipe from Food & Wine!