2 pounds sea scallops, U-10 or 10-15 count

Sea Scallops Directions:

Season scallops lightly with salt and pepper. Place six scallops on doubled wooden skewers so they do not roll when you turn them. Cook on a grill over moderate to high heat for no more than 90 seconds on each side. They should be barely warmed through. Place about 6 ounces of relish (see recipe below) on each plate and remove scallops from skewer. Arrange scallops on top of relish. Garnish with cilantro or mint sprigs.

Cantaloupe and Cucumber Relish Ingredients:

8 ounces red onions, julienned
8 ounces white onions, julienned
2 cucumbers, peeled, seeded and sliced on the bias
3 large red tomatoes, peeled, seeded, and julienned
1/2 ripe cantaloupe, peeled, seeded and julienned
1 cup seasoned rice vinegar
1 tablespoon fine herbs
1 tablespoon cilantro, chopped
1 teaspoon mint, chopped

Relish Directions:

Julienne onions and macerate in rice vinegar for 15 minutes, drain and reserve vinegar. In a separate bowl, mix cucumbers, melons and onions together. Add two ounces reserved vinegar. Fold in herbs. Gently fold in tomato filets. Prepare a couple of hours ahead and refrigerate.