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Curried Fruit Salad with Scallops

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.