Photo: © Kana Okada

To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa (yes, avocado is a fruit). The salsa is what wine geeks call "round in flavor," meaning it's not too tart or tangy, and it would be excellent with an equally "round" oaked California Chardonnay.

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

jntooker's Review

July 24, 2011
YUUUMMMM!!! This recipe is one of my new favorites on It is light, tasty, quick, easy and of course...Delicious!!! I made the whole dish in about 15 minutes, including prep and cooking. Can't beat that! It makes for a great healthy option for a breezy summer night. I highly recommend this dish! I also served mine with a little broccolini on the side.