Lunch: Grilled Scallops with Honeydew-Avocado Salsa

Recipe by Marcia Kiesel To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Grilled Scallops with Honeydew-Avocado Salsa

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

finely grated lime zest
2 tbsp. fresh lime juice
1 tbsp. extra-virgin olive oil
1 1/2 lb. honeydew melon
1 Hass avocado
Salt and freshly ground black pepper
2 lb. large sea scallops

Instructions

Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and black pepper.
Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side. Transfer the scallops to plates, spoon the salsa alongside, and serve.

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