Sea Scallops & Honeydew Melon with Coconut Sauce

Trout Bum

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.

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