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Scallops with Melon Relish

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

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  • 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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View Full Nutrition Information

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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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