Grilled Scallops with Honeydew-Avocado Salsa

Rating: 5 stars
1732 Ratings
  • 5 star values: 1732
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By Marcia Kiesel
June 2009

Gallery

Credit: © Kana Okada

Recipe Summary test

total:
30 mins
Yield:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 09/18/2021