Grilled Scallop Ceviche
Scallops are extremely lean. One sea scallop (about one ounce) contains just half a gram of fat, yet provides about one-fifth of your daily protein.
Makes 6 servings
|6||to 7 ounces sea scallops, 1 to 2 inches in diameter|
|1/4||cup lime juice, divided|
|1/4||teaspoon chili powder or paprika|
|1/2||large honeydew melon|
|1||ripe medium papaya or mango, or 1/2 large cantaloupe|
|1/4||cup minced onion|
|1||to 2 fresh jalapeño or serrano peppers,* seeded, minced|
|3||tablespoons minced fresh mint or fresh basil|
|1||teaspoon honey (optional)|
*Jalapeño and serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Rinse scallops and pat dry. Place scallops, 2 tablespoons lime juice and chili powder in large resealable food storage bag. Press air from bag and seal. Marinate scallops in refrigerator 30 minutes to 1 hour.
- Scoop seeds from melon. Remove fruit from rind with melon baller or cut melon into 3/4-inch wedges; remove rind and cut fruit into cubes. Halve papaya, scoop out seeds, remove peel with knife; cut fruit into cubes. Place fruit into nonmetallic bowl. Stir in remaining 2 tablespoons lime juice, onion and jalapeño. Cover and refrigerate.
- Spray cold grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat.
- Drain scallops; discard marinade. Thread scallops onto 10- to 12-inch metal skewers. Grill skewers 3 minutes or until marks are established. Turn skewers over; grill 3 minutes more or until scallops are opaque.
- Remove scallops from skewers; cut into quarters. Stir into fruit mixture. Refrigerate until thoroughly chilled, about 30 minutes or up to 24 hours. Stir in mint and honey, if desired.
|Serving Size:||1/6 of total recipe|
|Total Fat||1 g|
|Calories from Fat||5 %|
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