Grilled Scallops with Honeydew-Avocado Salsa
Recipe from Food & Wine

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.


Grilled Scallops with Honeydew-Avocado Salsa
Kana Okada

by 5  people

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Ingredients
  •  
    Finely grated lime zest, plus 2 tablespoons fresh lime juice
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  • 1  tablespoon
    extra-virgin olive oil, plus more for drizzling
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  • 1 1/2  pounds
    honeydew melon, rind removed and melon cut into 1/4-inch dice (2 1/2 cups)
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  • 1 
    Hass avocado, cut into 1/4-inch dice
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  •  
    Salt and freshly ground black pepper
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  • 2  pounds
    large sea scallops
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Directions
1.
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.
2.
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.
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