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Grilled Scallop Salad

Grilled Scallop Salad
Photo: John Autry; Styling: Cindy Barr
Total time 15 mins
Yield

4 servings

Grill scallops and cucumber for tasty toppings on this end-of-summer salad.

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

Nutrition 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

How to Make It

  1. Preheat grill to medium-high heat.

    Searing Scallops
  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.

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