Curried Fruit Salad with Scallops

Yield: 4 servings (serving size: 5 ounces scallops and 2 cups salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 15%
  • Fat: 4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.7g
  • Carbohydrate: 22g
  • Fiber: 2.3g
  • Cholesterol: 56mg
  • Iron: 0.8mg
  • Sodium: 423mg
  • Calcium: 65mg


  • 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


  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.
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