Grilled Scallop Salad

Photo: John Autry; Styling: Cindy Barr
Grill scallops and cucumber for tasty toppings on this end-of-summer salad.

Yield:

4 servings

Recipe from

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 263
Fat 7.5 g
Satfat 1 g
Monofat 4.2 g
Polyfat 1.3 g
Protein 31.4 g
Carbohydrate 18.6 g
Fiber 3.7 g
Cholesterol 56 mg
Iron 2 mg
Sodium 501 mg
Calcium 92 mg

Ingredients

1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon salt, divided
12 large sea scallops (about 1 1/2 pounds)
1 English cucumber, halved lengthwise
Cooking spray
2 tablespoons fresh lime juice
2 teaspoons extra-virgin olive oil
4 cups torn romaine lettuce
3 cups (1-inch) cubed seedless watermelon
1/4 cup fresh mint leaves, torn
1/2 peeled avocado, cut into 8 slices

Preparation

1. Preheat grill to medium-high heat.

2. Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.

3. Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.

Sustainable Choice: All scallops, whether farmed, diver-caught, or wild-caught, are great options.

Note:

Tiffany Vickers Davis,

August 2011