Incredible Beef Resepi - Bacchus Rum Punch with Ontario Bosc Pears and Ginger Beer

A healthy dish with fresh summer flavours from Matt Dunigan that all seafood lovers will enjoy.
Directions for: Grilled Scallops with Watermelon Salsa

Ingredients

Scallops

20 large de-bearded scallops

1 Tbsp chilli garlic oil premade/store bought

2 tsp grated ginger

cup finely minced green onion

Salt and pepper to taste

Watermelon Salsa

2 cup watermelon diced into 1/8 inch cubes

1 cup of cucumber diced into 1/8 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

Directions

Scallops

1. Rinse scallops and place on a clean towel. Pat dry and place them on a baking tray.

2. Coat the scallops generously with chilli garlic oil. Cover them with plastic wrap and refrigerate for 30 minutes.

3. Preheat barbeque to high heat 450F-475F (246C).

4. Oil the grill grates to help prevent sticking.

5. Flip and repeat.

6. Remove from grill, drizzle with lemon juice if desired, and serve with salsa alone or with summer greens.

Watermelon Salsa

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.

See more: Appetizer, Fruit, Grill, Shellfish, Summer, BBQ, Fish, Barbeque