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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Trout Bum


Trout Bum
Last Active
  • Sea Scallops & Honeydew Melon with Coconut Sauce

    • 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: