Grilled Scallops with Watermelon Salsa

Difficulty:
1/5

Ease of Preparation: Moderate

Yield: 6 servings

 

Ingredients:

20 large de-bearded scallops (10/20 count)

1 tablespoon chilli garlic oil – premade/store bought (15ml)

2 teaspoons grated ginger (10ml)

¼ cup finely minced green onion (60ml)

Salt and pepper to taste

 

Watermelon salsa:

2 cups watermelon diced into 1/8 inch cubes (500ml)

1 cup of cucumber diced into 1/8 inch cubes (250ml)

2 tablespoons minced red onion (30ml)

2 tablespoons sliced green onion (30ml)

Juice of 2 limes

2 teaspoons jalapeno minced fine (10ml)

2 tablespoons cilantro roughly chopped (30ml)

Salt to taste

 

Method:

For the salsa combine all ingredients in a bowl and toss gently.  Taste for seasoning. Cover with plastic wrap and keep refrigerated until ready to serve.

Rinse scallops and place on a clean towel.  Pat dry and place them on a baking tray.

Coat the scallops generously with chilli garlic oil.  Cover them with plastic wrap and refrigerate for 30 minutes.

Preheat barbeque to high heat 450°F-475°F (246°C).

Oil the grill grates to help prevent sticking.

Remove the scallops from the refrigerator and place them directly on the grill.  Cook for approximately 1 minute per side or until nicely caramelized.

Flip and repeat.

Remove from grill, drizzle with lemon juice if desired, and serve with salsa alone or with summer greens.