Grilled Sea Scallops with Honeydew-Avocado Salsa

Sunday, 24 May 2009


This is a fast, easy and healthy recipe from this month’s Food and Wine:  Grilled Scallops with Honeydew-Avocado Salsa.  The fresh clean flavors of the salsa provide a nice foil to the rich scallops.


It’s fast and easy without much prep beyond dicing the melon and avocado.


The article accompanying the recipe describes the salsa as “round in flavor,” meaning not to sweet or too sour.   The salsa is a great combination of the mellow avocados with sweet, rich honeydew, and the zingy kick of the lime juice and zest.  I think it would make a nice little side dish for pretty much any grilled seafood or chicken. Something this cool and fresh is great on a hot summer day.  Next time I might even venture to add some diced cucumbers to the mix.


The scallops cook very quickly on the grill, so this dish is done in no time.  Once the salsa is on the plate with the scallops, I like to put a lime wedge and/or some mint leaves on the plate for garnish.  As the Food and Wine article suggests serving with a “round-oaked” California Chardonnay.  We paired the meal with  2007 Edna Valley Paragon Vineyards San Luis Obispo County Chardonnay.

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