Scallops with Melon Relish

 

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

• 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.