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I know I’ve rambled on before about how awesome scallops are in my other scallop recipes. But, here I go again because those fancy little mollusks are just that kick-ass.

Easy to cook, low in calories, packed with protein, and a light and sweet flavor that is versatile throughout different seasonal recipes, I frequently find myself ordering scallops at the fresh fish counter.

This scallop recipe features fresh melons, citrus, a little mint, and a touch of heat from a serrano pepper. It’s a take on one of my favorite dishes that used to be on the menu at Stone’s Public House in Ashland, MA. It’s perfect for the summer and won’t weigh you down in the hot and humid weather.

If you have a grill with a burner, take this recipe outside. Not only will you enjoy cooking in the evening glow, but you’ll avoid stinking up your kitchen!

Serve a half portion for an appetizer or the full recipe for one entree. Be forewarned, other foodies in your house might gobble it up when you turn your back as you as my little boy did!

Looking for a wine pairing? Try it with a Sauvignon Blanc, like the one in our upcoming Wine Wednesday post.

Summer Scallop and Melon Salad Recipe

Ingredients

  • 1/2 pound of scallops
  • 1/4 Serrano pepper (more or less depending on how much heat you can handle.)
  • juice from one lime
  • 1/4 cup honeydew melon
  • 1/4 cup cantaloupe
  • 6 or so mint leaves
  • 2 tablespoons olive oil
  • 2 pats of butter
  • Salt and pepper to taste

Instructions

  1. Finely chop honeydew and cantaloupe.
  2. Mince the mint!
  3. Cut Serrano pepper into the number of slices you want; keep in mind, if spice bothers you, you can do without the pepper.
  4. Mix the melons, mint, pepper, lime juice and olive oil. Mix and set aside.
  5. Dry off your scallops with a paper towel and lightly salt and pepper.
  6. Heat your skillet with two pats of butter. Once the butter is sizzling, add the scallops. (Confession, I sort of drown mine in butter. Really not necessary, but so yummy!)
  7. I happen to like my scallops seriously well done. So, I cook them for about 4 minutes on each side in total. But really, the recommended time is about 2 minutes on each side. (Also take into consideration the size of the scallop.)
  8. Remove from plate and top with melon “salsa.”

Honestly, I could eat this every day. Remember – you don’t have to add the Serrano pepper. You could also use something a little lower on the Scoville scale, like a jalapeno. Another variation – a non-stick pan and no butter. But, that really doesn’t seem like much fun. 😉

Happy Cooking!

-Jess

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