Scallops with Melon Relish

Enjoy these seafood kabobs partnered with the flavors of fresh, summer fruits.

  • Prep Time 30 min
  • Total Time 1 hr 36 min
  • Servings 8

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
95
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
0g,
0%
),
Cholesterol
20 mg
20 %;
Sodium
450 mg
450 %;
Total Carbohydrate
10 g
10 %
(Dietary Fiber
1 g
1 %
),
Protein
13 g
13 %
;
% Daily Value*:
Vitamin A
26%;
Vitamin C
48%;
Calcium
8%;
Iron
10%;
Exchanges:
1/2 Fruit; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.