Caribbean Grilled Scallop Salad

Randy Mayor
Add grilled sea scallops to a bed of Boston lettuce and fresh fruit and toss with a zesty homemade dressing for a dinner salad that's ready in about 15 minutes.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 264
Caloriesfromfat 20 %
Fat 5.8 g
Satfat 0.8 g
Monofat 3 g
Polyfat 1.1 g
Protein 30.8 g
Carbohydrate 22.8 g
Fiber 3.4 g
Cholesterol 56 mg
Iron 2.3 mg
Sodium 559 mg
Calcium 101 mg

Ingredients

12 large sea scallops (about 1 1/2 pounds)
2 teaspoons fish rub, divided (such as Emeril's)
Cooking spray
5 (1/2-inch) slices fresh pineapple
4 cups gourmet salad greens or mixed salad greens
4 cups torn Boston lettuce (about 2 small heads)
1/3 cup diced peeled avocado
2 tablespoons mango chutney
2 tablespoons fresh lime juice
2 teaspoons olive oil

Preparation

Prepare grill to high heat.

Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.

Combine salad greens, lettuce, pineapple, and avocado in a large bowl.

Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl. Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.

Note:

Karen Levin,

May 2005