GROWER'S LOGIN Recipes Recipes CucumbersSeared Sea Scallops with Thai Cucumber and Grapefruit Salad Seared Sea Scallops with Thai Cucumber and Grapefruit Salad Fresh ingredients perfectly harmonize as this dish delivers a symphony of flavors! From the buttery seared scallops to the crunch of the cucumber matchsticks, this salad receives rave reviews and will demand an encore! Serves 4-6 Ingredients 16 sea scallops 8 oz. of mini cucumbers 1 Grapefruit ½ red onion, thinly sliced into rounds 1 lime, juiced 1 Tbsp. fish sauce 1 Tbsp. sugar 1 red chili, finely diced 1 Tbsp. butter Cilantro Instructions Cut cucumber into matchstick-sized pieces. Cut grapefruit into cubes, removing all seeds, rind and white membrane. Place cucumber, grapefruit and onion into bowl and toss with fish sauce, sugar, red chili and lime juice, then set aside to marinate. Pat scallops dry and trim side muscle if present. Heat large skillet over high heat. Add butter to pan. Using brush, making sure the bottom of the pan is fully coated in butter, then gently add scallops. Leave them to cook for 2 minutes. Turn carefully with tongs and cook another 2 minutes on other side. Remove from heat. Serve with cucumber salad. Top with chopped cilantro. Enjoy! FEATURED RECIPES Chocolate Avocado Truffles GET RECIPE Shaved Cantaloupe, Pistachio and Mint Salad GET RECIPE © 2021 SunFed. All Rights Reserved. ABOUT US PRODUCTS RECIPES FRESH INNOVATIONS NEWS CONTACT

GROWER'S LOGIN Recipes Recipes CantaloupeCandied Cantaloupe Candied Cantaloupe Ideal for on-the-go snacking – solo or as a sweet addition to a homemade trail mix… Simply break into smaller, bite-size pieces, and combine with your favorite combination of nuts, granola and other dried fruits. Serves 2-4 Ingredients 1 cantaloupe 2 Tbsp Ginger root 1 Tbsp sugar 1 tsp cinnamon Instructions Finely dice peeled ginger and add to dry ingredients. Combine with fingers, breaking down ginger pieces by rubbing against sugar crystals. Slice cantaloupe into 1/8” pieces. Pick up each piece of sliced cantaloupe and gently work sugar mixture into the flesh until each piece is thoroughly coated. Lay on parchment paper atop baking tray. Bake at 180F for 3-4 hours, turning every hour. Dry on wire rack until cooled. Can store for up to a week in a sealed container. Enjoy! FEATURED RECIPES Shaved Cantaloupe, Pistachio and Mint Salad GET RECIPE Shaved Cantaloupe, Pistachio and Mint Salad GET RECIPE © 2021 SunFed. All Rights Reserved. ABOUT US PRODUCTS RECIPES FRESH INNOVATIONS NEWS CONTACT