Fresh Rock Scallops With Black Bean And Cantaloupe Salsa

By á-170456

Ingredients

• SALSA:
• 10 fresh rock or sea scallops see * Note
• Juice of 1 lemon
• 2 tablespoons olive oil
• Sea salt to taste
• Freshly-ground black pepper to taste
• 1 cup cooked or canned whole black beans
• 1 ripe cantaloupe diced
• 1/2 red bell pepper diced small
• 1/2 green pepper diced small
• 3/4 canned pineapple juice
• 1/2 red onion sliced paper thin
• 1/2 cup fresh lime juice
• 1/2 cup chopped cilantro
• 1 tablespoon ground cumin
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

* Note: Rock scallops are only available if you dive for them yourself. Most of what's offered in the grocery store are either sea or bay scallops harvested from the East Coast. If you can get rock scallops, clean them as soon as possible. Insert a long, thin knife anywhere the shell is slightly open, slice through the muscle and pull the shell apart. Separate the unwanted innards from the meat, separate the button of meat from each side of the shell, and rinse well with fresh water.

Make the salsa first. In a large mixing bowl, combine all of the ingredients, cover, and refrigerate for at least an hour or more.

Combine lemon juice, olive oil, salt and pepper, and gently toss with the scallops.

Over a hot fire, cook the scallops in a grill basket, browning one side for a few minutes, then the other. Don't overcook! Pan frying works okay, too.

Serve immediately on a bed of salsa.

This recipe yields 4 to 5 main course servings.