Scallops with Melon Relish

Scallops with Melon Relish

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

Prep Time

30

Minutes

Total Time

1:36

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
If using bamboo shewers, soak in water at least 30 minutes before using to prevent burning.
Variation
Chopped pineapple or mango adds tropical flavor; try it in combination with the melons.
Time Saver
Save time by using precut deli fruits.

Nutrition Information:

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