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Scallops with Melon Relish

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Betty Crocker Kitchens
Updated Apr 12, 2006
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Enjoy these seafood kabobs partnered with the flavors of fresh, summer fruits.

Scallops with Melon Relish

  • Prep Time 30 min
  • Total 1 hr 36 min
  • Servings 8
  • Ingredients 9
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Serve reserved 4 cups relish over scallops.

Nutrition

95 Calories
1 g Total Fat
13 g Protein
10 g Total Carbohydrate

Nutrition Facts

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

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