Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Sea Scallops & Honeydew Melon with Coconut Sauce

Trout BumTrout Bum Posts: 343
edited November -1 in Seafood
• 1 lb Large Sea Scallops
• 1 Honeydew Melon cut into 1 inch chunks (not to ripe)
• 6 Pearl Onions (optional)
• 1 Cup Unsweetened Coconut Milk
• 1 Juice of large Lime
• 2 tsp Minced fresh Ginger
• 4 Tbs Chopped Fresh Basil (Thai is best)
• Dash of White or Black Pepper

InstructionsCombine cocnut milk, lime juice, basil and ginger in a bowl. Mix and then divide in half.
Wash the scallops in cold water, then put in boiling water for 1 minute. This will help to keep the scallops together on the grill and prevent them from sticking.
Remove from boiling water, drain and immediately put into the bowel with ½ of the sauce.
Marinate the scallops for about 10 minutes.
Put the melon chunks into a bowel with the other ½ of the sauce and marinate for in the refrigerator for ½ to 1 hour.Grill the scallops and onions direct at 400-425 in a grill wok or on screwers for about 10-15 minutes. Flip half way through.
Remove scallops and put on a warm plate.
Immediately put melon in the grill wok and cook for about 5 minutes, turning frequently (do not over cook).NotesServe both together on the same plate.
A little left over marinate from the mellon bowl on top is a nice finishing touch.
Good with roasted potatoes or rice.Number of Servings: Time to Prepare:
Sign In or Register to comment.