Fresh Rock Scallops With Black Bean And Cantaloupe Salsa

Recipe Ingredients

10		Fresh rock or sea scallops - see * Note
		Juice of 1 lemon
2 tablespoons	30ml	Olive oil
		Sea salt - to taste
		Freshly-ground black pepper - to taste
		Salsa
1 cup	160g / 5.6oz	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	118ml	Fresh lime juice
1/2 cup	8g / 0.3oz	Chopped cilantro
1 tablespoon	15ml	Ground cumin
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* 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.

Source:
The Los Angeles Times, 07-27-2003

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