Chile-Rubbed Grilled-Scallop Salad

Cooking Light
4 servings (serving size: 5 ounces scallops, 2 cups cabbage mixture, and about 1/4 cup dressing)


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1/2 cup fresh lime juice
3 tablespoons sugar
2 tablespoons finely chopped unsalted,dry-roasted peanuts
2 tablespoons fish sauce
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
2 tablespoons finely chopped seeded serrano chile
1 tablespoon freshly cracked black pepper
1 1/2 pounds sea scallops
Cooking spray
8 cups coarsely chopped napa (Chinese) cabbage
2 cups red bell pepper strips
1/2 cup finely chopped fresh basil
1/2 cup minced fresh cilantro
1/3 cup finely chopped fresh mint


Combine first 6 ingredients in a small bowl; stir well. Set aside. Combine chile and cracked pepper; rub chile mixture into scallops. Thread scallops onto each of 4 (12-inch) skewers. Prepare grill. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from heat; cool slightly.

Place cabbage and remaining ingredients in a large bowl; add lime dressing, tossing to coat. Divide cabbage mixture evenly among 4 plates. Top each with 1 kebab.

Created date

August 1997

Nutritional Information

Calories 267
Caloriesfromfat 15 %
Fat 4.4 g
Satfat 0.6 g
Monofat 1.3 g
Polyfat 1.5 g
Protein 33.2 g
Carbohydrate 25.9 g
Fiber 3.5 g
Cholesterol 56 mg
Iron 3.4 mg
Sodium 1403 mg
Calcium 230 mg