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.