Grilled Scallops with Watermelon Salsa

A healthy dish with fresh summer flavours from Matt Dunigan that all seafood lovers will enjoy.

Ingredients

Scallops

• 20 large de-bearded scallops
• 1 tablespoon chilli garlic oil – premade/store bought
• 2 teaspoons grated ginger
• 1/4 cup finely minced green onion
• Salt and pepper to taste

Watermelon Salsa

• 2 cups watermelon diced into 1/8 inch cubes
• 1 cup of cucumber diced into 1/8 inch cubes
• 2 tablespoons minced red onion
• 2 tablespoons sliced green onion
• Juice of 2 limes
• 2 teaspoons jalapeno minced fine
• 2 tablespoons cilantro roughly chopped
• Salt to taste

Directions

To assemble

1. For the salsa combine all ingredients in a bowl and toss gently. Taste for seasoning. Cover with plastic wrap and keep refrigerated until ready to serve.
2. Rinse scallops and place on a clean towel. Pat dry and place them on a baking tray.
3. Coat the scallops generously with chilli garlic oil. Cover them with plastic wrap and refrigerate for 30 minutes.
4. Preheat barbeque to high heat 450°F-475°F (246°C).
5. Oil the grill grates to help prevent sticking.
6. Remove the scallops from the refrigerator and place them directly on the grill. Cook for approximately 1 minute per side or until nicely caramelized.
7. Flip and repeat.
8. Remove from grill, drizzle with lemon juice if desired, and serve with salsa alone or with summer greens.

Grilled Scallops with Watermelon Salsa