Go Back

Seared Scallops with Kiwano Melon and Ginger Vinaigrette

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.
Servings 4
Author Cathy Arkle


  • 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


  1. Cut first Kiwano melon crosswise and scoop out pulp for dressing. Cut second kiwano melon very thinly crosswise for plating. Set aside.
  2. 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.
  3. 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.
  4. Place two Kiwano melon slices on a plate, add scallops and generously drizzle with Kiwano Melon & Ginger Vinaigrette.