Mo says, "I loved it but Sally did not make enough of it."
Scallops with Honeydew-Avocado Salsa
Food and Wine Magazine
Finely grated lime zest
2 TBS fresh lime juice
1 TBS extra virgin olive oil, plus more for drizzling
1 ½ pounds honeydew melon, rind removed and cut into ¼ inch diced (2 ½ cups)
1 Hass avocado, cut into ¼ inch dice
Salt and fresh ground pepper
2 pounds large sea scallops
Light a grill or heat a frypan. In a large bowl, combine the lime zest and juice with 1 TBS of oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and pepper.
Drizzle the scallops with olive oil and season with salt and pepper. Grill or sauté over moderately high heat , turning once, until nicely charred and just cooked though. 3 to 4 minutes per side. Transfer the scallops to plates, spoon salsa alongside and serve.
I’m still not overly confident cooking scallops but these really turned out good. I used a cast iron skillet to cook the scallops and served them with lime wedges. A simple and really yummy dish.