Bay Scallop Seviche with Melon Pearls

Name: Bay Scallop Seviche with Melon Pearls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 0 cantaloupe, seeds removed; 59 milliliters loosely packed cilantro leaves, coarsely chopped; 0 honeydew melon, seeds removed; 59 milliliters fresh lime juice; 2 teaspoons olive oil; 1 teaspoons salt; 227 grams tiny bay scallops, muscles removed, or sea scallops, halved

This gluten free, primal, and fodmap friendly recipe serves 8. One serving contains 33 calories, 0g of protein, and 1g of fat. From preparation to the plate, this recipe takes about 45 minutes. A mixture of sea scallops, cantaloupe, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Ingredients

Servings:

0teaspoons

freshly ground black pepper 0

cantaloupe, seeds removed 59milliliters

loosely packed cilantro leaves, coarsely chopped 0

honeydew melon, seeds removed 59milliliters

fresh lime juice 2teaspoons

olive oil 1teaspoons

salt 227grams

tiny bay scallops, muscles removed, or sea scallops, halved

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.