This salsa is a delicious addition to the already refreshing pan-seared Sea Scallops. We enjoyed ours with a salad topped with our fresh multi-purpose vinaigrette and mashed oven-roased cauliflower.
Place Red Onion in an ice water bath for 5 minutes; you won't lose flavor just the "bite" of the onion.
Finely chop all cantaloupe, red belle pepper and onion, mix together with remaining ingredients. Let chill for 1 hour.
Adapted from the original recipe from Cooking Light.