Main Ingredients:

1-1/2 cups finely chopped cantaloupe
(about
1/2 medium)
1-1/2 cups finely chopped honeydew melon
(about
1/2 small)
3 tablespoons chopped fresh cilantro
leaves
2 tablespoons finely chopped shallot
(about
1 large)
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper
1 pound sea scallops

Cooking Preparation of the Recipe:

Mix all ingredients except scallops; reserve 2 cups. Mix remaining relish and the scallops in glass or plastic bowl. Cover and refrigerate scallop mixture and 2 cups reserved relish separately at least 1 hour.

Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Remove scallops from marinade. Thread scallops on six 11-inch skewers.* Broil with tops about 4 inches from heat 3 minutes; turn. Broil about 3 minutes longer or until scallops are firm. Serve reserved relish over scallops. 6 servings


* If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.

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