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Randy Mayor Photo by: Randy Mayor

Caribbean Grilled Scallop Salad

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.

Cooking Light MAY 2005

  • Yield: 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 20%
  • Fat: 5.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.1g
  • Protein: 30.8g
  • Carbohydrate: 22.8g
  • Fiber: 3.4g
  • Cholesterol: 56mg
  • Iron: 2.3mg
  • Sodium: 559mg
  • Calcium: 101mg