Scallops and Cantaloupe Recipe

Ingredients:

• 1 lb sea scallops
• 1 ripe cantaloupe, halved and scooped into 1″ balls or chunks
• 1 can light coconut milk
• 2 tablespoons lime juice
• 2 teaspoons minced ginger
• 1/8 – 1/4 bunch fresh basil, chopped

Preparation:

Scallops and Cantaloupe Recipe

• Wooden skewers, soaked in water for at least 1/2 hour
• Barbeque/grill, preferably using wood charcoal
• 2 mixing bowls

1. Mix the coconut milk, lime juice, ginger and basil together in one of the bowls. Pour half the mixture into the second bowl.
2. Add the melon chunks to one of the bowls and marinate approximately half an hour.
3. After 20 minutes, add the scallops to the second bowl and marinate approximately 10 minutes. Do not over-marinate. The acid in the lime juice would chemically “cook” the scallops, increasing the risk of over-cooking and serving up Super Balls.
4. Prepare your grill to 400 – 425 degrees.
5. Thread the scallops and melon onto the skewers. Alternate melon and scallop for as long as you can. When you run out of scallops, just use melon. Reserve the marinade from the melons; discard that from the scallops.
6. Grill for about 5 – 10 minutes or until the scallops are done. Be careful not to over-cook! Don’t turn too often – the fish will stick to the grill if it isn’t ready to be turned – but do turn them.
7. In the meantime, bring the cantaloupe marinade to a boil over high heat for at least three minutes, reducing by about half. This is your sauce.
8. When the scallops are done, remove the food from the skewers and place on the serving dish. Serve the sauce in a separate dish. Enjoy!

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