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: