Ingredients
1/2 pound tiny bay scallops, muscles removed, or sea scallops, halved
1/4 cup fresh lime juice
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 honeydew melon, seeds removed
1/3 cantaloupe, seeds removed
1/2 jalapeno pepper, or less to taste, sliced into paper-thin rounds
1/4 cup loosely packed cilantro leaves, coarsely chopped
Preparation
Toss together scallops, lime juice, olive oil, salt, and pepper. Cover, and refrigerate until scallops are opaque to the center, at least 4 hours or overnight.
Meanwhile, working over a bowl to collect juice and using a 1/4-inch (or smallest possible) melon baller, make 2/3 cup melon balls from each melon. Add melon balls, juices, jalapeno, and cilantro to scallops. Toss well to combine, and serve.
