• 6servings
  • 120calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, E, P
MineralsSilicon, Potassium, Sulfur

Ingredients Jump to Instructions ↓

  1. 6 to 7 ounces sea scallops,

  2. 1 to 2 inches in diameter

  3. 1/4 cup lime juice, divided

  4. 1/4 teaspoon chili powder or paprika

  5. 1/2 large honeydew melon

  6. 1 ripe medium papaya or mango, or 1/2 large cantaloupe

  7. 1/4 cup minced onion

  8. 1 to 2 fresh jalapeño or serrano peppers,* seeded, minced

  9. 3 tablespoons minced fresh mint or fresh basil

  10. 1 teaspoon honey

Instructions Jump to Ingredients ↑

  1. Rinse scallops and pat dry. Place scallops, 2 tablespoons lime juice and chili powder in large resealable food storage bag. Press air from bag and seal. Marinate scallops in refrigerator 30 minutes to 1 hour.

  2. Scoop seeds from melon. Remove fruit from rind with melon baller or cut melon into 3/4-inch wedges; remove rind and cut fruit into cubes. Halve papaya, scoop out seeds, remove peel with knife; cut fruit into cubes. Place fruit into nonmetallic bowl. Stir in remaining 2 tablespoons lime juice, onion and jalapeño. Cover and refrigerate.

  3. Spray cold grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat.

  4. Drain scallops; discard marinade. Thread scallops onto 10- to 12-inch metal skewers. Grill skewers 3 minutes or until marks are established. Turn skewers over; grill 3 minutes more or until scallops are opaque.

  5. Remove scallops from skewers; cut into quarters. Stir into fruit mixture. Refrigerate until thoroughly chilled, about 30 minutes or up to 24 hours. Stir in mint and honey, if desired.


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