Grilled Scallops with Honeydew-Avocado Salsa - Mexican Recipes

Ingredients

• 1 Hass avocado, cut into 1/4-inch dice
• 680 grams honeydew melon, rind removed and melon cut into 1/4-inch dice (2 1/2 cups)
• 2 Tbsps Finely grated lime zest, plus fresh lime juice
• 1 Tbsp extra-virgin olive oil, plus more for drizzling
• 4 servings Salt and freshly ground black pepper
• 907 grams sea scallops