Curried Fruit Salad with Scallops



4 servings (serving size: 5 ounces scallops and 2 cups salad)

Recipe from

Cooking Light

Nutritional Information

Calories 241
Caloriesfromfat 15 %
Fat 4 g
Satfat 0.5 g
Monofat 2 g
Polyfat 0.8 g
Protein 29.7 g
Carbohydrate 22 g
Fiber 2.3 g
Cholesterol 56 mg
Iron 0.8 mg
Sodium 423 mg
Calcium 65 mg


8 large Bibb lettuce leaves
1 tablespoon lime juice
1 tablespoon orange juice
2 teaspoons extravirgin olive oil
1/4 teaspoon dark brown sugar
1/8 teaspoon salt
1/8 teaspoon curry powder
Dash of black pepper
2 cups chopped peeled mango
1/2 cup chopped red onion
1 teaspoon minced fresh cilantro
1 1/2 pounds sea scallops
1 tablespoon lime juice
1/4 teaspoon black pepper
1/8 teaspoon salt
Cooking spray


Arrange 2 lettuce leaves on each of 4 plates. Combine lime juice and next 6 ingredients (lime juice through pepper) in a medium bowl, stirring well with a whisk. Add mango, onion, and cilantro to juice mixture; toss gently to coat. Spoon mango mixture evenly onto lettuce leaves.

Drizzle scallops with 1 tablespoon lime juice; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops; cook 4 minutes on each side or until lightly browned. Arrange scallops evenly over each serving.

May 2003
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