Page: Skip to Content (Press Enter) Skip to Footer (Press Enter)
Roasted Chicken Legs with Potatoes and Kale

Illustration by Ollie Maxwell.

GRILLED SCALLOPS WITH HONEYDEW-AVOCADO SALSA


GRILLED SCALLOPS WITH HONEYDEW-AVOCADO SALSA



Ingredients

Finely grated lime zest, plus 2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 1/2 pounds honeydew melon, rind removed and melon cut into 1/4-inch dice (2 1/2 cups)

1 Hass avocado, cut into 1/4-inch dice

Salt and freshly ground black pepper

2 pounds large sea scallops

Instructions

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.


Recipe courtesy of Food & Wine

Back to top