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To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa (yes, avocado is a fruit). The salsa is what wine geeks call "round in flavor," meaning it's not too tart or tangy, and it would be excellent with an equally "round" oaked California Chardonnay.Plus: F&W's Grilling Guide More Grilled Seafood Recipes

Marcia Kiesel
June 2009

Gallery

Credit: © Kana Okada

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and black pepper.

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  • Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side. Transfer the scallops to plates, spoon the salsa alongside and serve.

Suggested Pairing

The toasty flavors of a California Chardonnay would be delicious with the sweet and smoky scallops.

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