Grilled Scallops and Honeydew Avocado Salsa – Bright, juicy, and unexpectedly elegant—this grilled scallop dish pairs tender seafood with a refreshing honeydew avocado salsa that’s equal parts sweet, creamy, and herbaceous. It’s a heart-healthy entrée that feels indulgent but lands light, perfect for warm-weather dinners or impressing guests without the fuss.
Bonus: it’s fast enough for weeknights, fancy enough for weekends.
Ingredients
- Finely grated lime zest, plus 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 1/2 pounds honeydew melon, rind removed and melon cut into 1/4-inch dice (2 1/2 cups)
- 1 Hass avocado, cut into 1/4-inch dice
- Salt and freshly ground black pepper
- 2 pounds large sea scallops
Instructions
- Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and black pepper.
- Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side. Transfer the scallops to plates, spoon the salsa alongside and serve.