Options

Format:
Include:
PRINT
See more
Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Grilled Scallop Salad

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

Cooking Light AUGUST 2011

  • Yield: 4 servings
  • Total:15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 263
  • Fat: 7.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 31.4g
  • Carbohydrate: 18.6g
  • Fiber: 3.7g
  • Cholesterol: 56mg
  • Iron: 2mg
  • Sodium: 501mg
  • Calcium: 92mg
advertisement

Go to full version of

Grilled Scallop Salad recipe

advertisement