Ingredients
3
cups finely chopped cantaloupe (1 1/2 medium)
3
cups finely chopped honeydew melon (1 1/2 small)
6
tablespoons chopped fresh cilantro
1/4
cup finely chopped shallot (2 large)
1/4
cup lemon juice
1 1/2
teaspoons salt
1/4
teaspoon pepper
1/4
teaspoon crushed red pepper
2
pounds sea scallops
Preparation
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-inch skewers. Place on rack in broiler pan. Broil with tops about 4 inches from heat 3 minutes; turn. Broil about 3 minutes longer or until scallops are white.
Serve reserved 4 cups relish over scallops.
