| 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 |
Serve with...
Herb Popovers
Total Time:
45 min
| 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. |
|
| If using bamboo shewers, soak in water at least 30 minutes before using to prevent burning. |
|
| Chopped pineapple or mango adds tropical flavor; try it in combination with the melons. |
|
| Save time by using precut deli fruits. |
Nutrition Information:
95 ( 10 ); 1 g ( 0g); 20 mg; 450 mg; 10 g ( 1 g); 13 g 26 %; 48 %; 8 %; 10 % 1/2 ; 2