Grilled Scallops with Honeydew-Jalapeño Salsa
2
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 scallops
1½ pound(s), sea variety (about 28 scallops)
Honeydew melon
2 cup(s), ball(s), diced
Cucumber
4 small, mini variety, peeled and diced (about 1 heaping cup)
Jalapeño pepper
1 Tbsp, finely diced, or more to taste
Scallions
2 medium, thinly sliced
Cilantro
2 cup(s), loosely packed, coarsely chopped (plus extra sprigs for garnish)
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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