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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • Sea Scallops & Honeydew Melon with Coconut Sauce

    Ingredients

    • 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

    Instructions

    Combine 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).

    Notes

    Serve 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: