Enjoy these seafood kabobs partnered with the flavors of fresh, summer fruits.
Scallops with Melon Relish
- Prep Time 30 min
- Total 1 hr 36 min
- Servings 8
- Ingredients 9
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
Instructions
-
Step1Mix 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.
-
Step2Set 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.
-
Step3Serve reserved 4 cups relish over scallops.
Nutrition
95
Calories
1 g
Total Fat
13 g
Protein
10 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 95
- Calories from Fat
- 10
- Total Fat
- 1 g
- Saturated Fat
- 0g
- Cholesterol
- 20 mg
- Sodium
- 450 mg
- Potassium
- 530 mg
- Total Carbohydrate
- 10 g
- Dietary Fiber
- 1 g
- Protein
- 13 g
% Daily Value*:
- Vitamin A
- 26%
- 26%
- Vitamin C
- 48%
- 48%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
1/2 Fruit; 2 Very Lean Meat;Tips from the Betty Crocker Kitchens
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