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Scallops with Melon Salsa
3 cups finely chopped cantaloupe
3 cups finely chopped honeydew melon
6 Tbsp. chopped fresh cilantro
1/4 cup finely chopped shallots
1/4 cup lemon juice
1½ tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed red pepper
2 lbs. sea scallops
Mix all ingredients except scallops; reserve 4 cups. Mix remaining
melon relish and the scallops in glass or plastic bowl. Cover and
refrigerate scallop mixture and 4 cups reserved relish separately at
least 1 hour but no longer than 24 hours.
Set oven control to broil. Spray broiler pan rack with cooking spray.
Remove scallops from marinade; discard marinade.
Thread scallops on twelve 11" skewers. (If using bamboo skewers, soak
in water at least 30 minutes before using to prevent burning). Place
on rack in broiler pan. Broil with tops about 4" from heat 3 minutes;
turn. Broil about 3 minutes longer or until scallops are white.
Serve reserved 4 cups relish over scallops.
   
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