This irresistibly colorful Seared Scallops with Kiwano Melon and Ginger Vinaigrette is simple to make and sure to impress.
Nothing brightens up scallops better than a zippy and colorful vinaigrette. The subtle fruity notes from the Kiwano Melon balance beautifully with the vibrant ginger and fresh basil along with the acidic undertones of the white balsamic.
If you are new to Kiwano melons, you can read more about them on my recipe for Kiwano Melon, Smoked Trout and Avocado Salad.
I find cutting the Kiwano melon in half crosswise makes getting the pulp out easier.
The Kiwano Melon and Ginger Vinaigrette is also delicious on salads or fish.
Seared Scallops with Kiwano Melon and Ginger Vinaigrette makes a great first course or side.
Seared Scallops with Kiwano Melon and Ginger Vinaigrette
- 8 large scallops
- 2 Kiwano Melons one for vinaigrette, other sliced for plating
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 tablespoons Kiwano melon pulp
- 1 tablespoon ginger finely chopped
- 1 tablespoon basil finely chopped
- 2 tablespoons white balsamic vinegar
- ½ cup extra virgin olive oil
- Salt and pepper to taste
Cut first Kiwano melon crosswise and scoop out pulp for dressing. Cut second kiwano melon very thinly crosswise for plating. Set aside.
Place 6 tablespoons Kiwano melon pulp, ginger, basil and vinegar in small bowl and whisk until blended. Whisk in oil until well combined. Season with salt and pepper to taste.
Heat butter and olive oil in a large skillet. Dry the scallops with a paper towel, When it's hot, add the scallops and cook until they are golden on one side, about 3 minutes. Carefully turn the scallops and cook until they are golden on the other side, about 2 minutes. Season them with salt and pepper and remove from the heat.
Place two Kiwano melon slices on a plate, add scallops and generously drizzle with Kiwano Melon & Ginger Vinaigrette.
Also check out my recipe for Kiwano Melon, Smoked Trout and Avocado Salad
More on the Kiwano Melon from Melissa’s Produce
For over 3,000 years, this African horned melon has been fascinating the produce world. The spiky, golden-orange shell encases a soft, succulent, seed-filled emerald green interior. Once grown only in New Zealand, Melissa’s Kiwano Melons are now grown in California as well. Consumers are drawn to these intriguing, yet versatile tropical fruits whose look easily captures attention. The spiky, orange shells of kiwano melons encase a soft, succulent bright green flesh with edible seeds.
Melissa’s Kiwano Melons are mild in flavor and similar in taste to juicy, seed-filled cucumbers. The flavor is reminiscent of a cucumber, with notes of melon and lime. This fruit’s versatility extends beyond simply eating it. Cut in half and scoop out the translucent jelly-like flesh to create a unique, visually-striking serving cup. Once peeled, Melissa’s Kiwano Melons can be tossed in fresh fruit salads, salsas, smoothies or served as a garnish with roasted meats.
No need to refrigerate. Ripe horned melons will have a bright orange shell. Avoid any bruising or soft spots.
Hope your guests are as delighted as mine were when you serve this vibrant dish.
…she paused for thought.