A healthy dish with fresh summer flavours from Matt Dunigan that all seafood lovers will enjoy.
ADVERTISEMENT
ingredients
Scallops
20
large de-bearded scallops
1
Tbsp chilli garlic oil – premade/store bought
2
tsp grated ginger
¼
cup finely minced green onion
Salt and pepper to taste
Watermelon Salsa
2
cup watermelon diced into ⅛ inch cubes
1
cup of cucumber diced into ⅛ inch cubes
2
Tbsp minced red onion
2
Tbsp sliced green onion
Juice of 2 limes
2
tsp jalapeno minced fine
2
Tbsp cilantro roughly chopped
Salt to taste
ADVERTISEMENT
directions
Step 1
Rinse scallops and place on a clean towel. Pat dry and place them on a baking tray.
Step 2
Coat the scallops generously with chilli garlic oil. Cover them with plastic wrap and refrigerate for 30 minutes.
Step 3
Preheat barbeque to high heat 450°F-475°F (246°C).
Step 4
Oil the grill grates to help prevent sticking.
Step 5
Flip and repeat.
Step 6
Remove from grill, drizzle with lemon juice if desired, and serve with salsa alone or with summer greens.
Step 7
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.