Jerk Glazed Scallops with Cantaloupe Salsa Verde

Mince the garlic and grate the ginger on a microplane. Finely slice the scallions. Strip the thyme leaves from their stems.

In a small saucepan over medium-low heat, warm the olive oil until it shimmers, about 1 minute. Add the garlic and ginger, stirring until fragrant, about 30 seconds.

Pour in the hot sauce and honey, stirring to combine. Add the thyme, sliced scallions, and cloves. Simmer gently for 5 minutes, stirring occasionally, until the glaze thickens slightly and the flavors marry.

Remove from heat. Zest both limes directly into the glaze, then halve one lime and squeeze in its juice. Stir well and set aside to cool slightly.

Cut the cantaloupe into small dice, about 1/4-inch pieces. You should have about 2 cups.

Finely chop the cilantro and parsley. Thinly slice the remaining scallion. Combine these with the diced cantaloupe in a mixing bowl.

Halve the second lime and squeeze its juice over the salsa. Drizzle with olive oil, season with salt, and toss gently to coat. Set aside at room temperature to let the flavors meld while the scallops cook.

Pat the scallops thoroughly dry with paper towels — moisture is the enemy of a good sear. Season evenly with salt and black pepper.

Heat a cast iron skillet or heavy-bottomed pan over high heat. Add the olive oil and heat until it shimmers and just begins to smoke lightly, about 2 minutes.

Lay the scallops in the pan in a single layer, leaving space between each. Listen for the sizzle — it should be vigorous. Sear undisturbed for 1-2 minutes until a deep golden crust forms on the bottom.

Flip each scallop carefully. Sear the second side for 1-2 minutes until the internal temperature reaches 57°C (135°F) for a tender, slightly translucent center. Work in batches if needed to avoid crowding.

Reduce heat to medium-low. Brush the top of each scallop generously with the jerk glaze. Flip and brush the second side. Let the glaze warm through for 30-45 seconds as it caramelizes lightly onto the scallops.

Remove the scallops from the pan immediately to prevent overcooking. Let them rest for 1 minute.

Spoon the cantaloupe salsa verde onto serving plates or a shallow bowl. Arrange the glazed scallops atop the salsa. Serve immediately while the scallops are tender and the glaze is still glossy.