Yield: 4 servings
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
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.
- 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.