We LOVE it when it warms up because that means more cukes and melons. Here, we put them together in a new (better?) way—we added a bit of heat and some new spices—coriander and cardamom. Add seared scallops (or any other protein, for that matter), and dinner couldn't be easier.

Makes 4 servings

What you need

3/4 cup Tessemae’s Green Goddess
1 teaspoon hot sauce of your choice
1 1/2 teaspoons coriander
1/4 teaspoon ground cardamom
coarse salt and freshly ground black pepper
½ large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English cucumber, chopped
1 pound sea scallops
½ cup roasted pumpkin seeds
¼ cup chopped cilantro
¼ cup chopped mint 

 
What you do

1. In a large bowl, stir together ½ cup of the Green Goddess, buffalo sauce, coriander, cardamom, and salt and pepper to taste.
2. Add cantaloupe and cucumber to dressing and toss to coat. Let sit while preparing scallops.
3. Drizzle scallops with remaining ¼ cup Green Goddess, then sprinkle with salt and pepper. Heat a large cast iron or nonstick skillet over medium-high heat. Add scallops in a single layer and cook until golden brown underneath, 1-2 minutes. Flip and cook until just opaque, about 1 minute more.
4. Just before serving, add ½ of pumpkin seeds, cilantro and mint to cantaloupe salad and toss gently to mix. Serve scallops over top and sprinkle with remaining pumpkin seeds, cilantro and mint.