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Grilled Scallops with Lemon-Chickpea Salad

Leigh Beisch
Yield Serves 4 (serving size: 2 cups)

Ingredients

  • 1 (15 1/2-ounce) can chickpeas, rinsed and drained
  • Minced garlic clove
  • 1 stalk celery, chopped
  • Chopped fresh flat-leaf parsley
  • Fresh lemon juice
  • Extra-virgin olive oil
  • 1/2 pound sea scallops, rinsed and patted dry
  • 4 cups baby spinach

Nutrition Information

  • calories 170
  • fat 8 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 11 g
  • carbohydrate 19 g
  • fiber 4 g
  • cholesterol 12 mg
  • iron 2 mg
  • sodium 310 mg
  • calcium 60 mg

How to Make It

  1. Preheat grill to high. Combine chickpeas, garlic, celery, and 1/3 cup parsley with 2 tablespoons lemon juice and 1 tablespoon oil. Drizzle scallops with 2 teaspoons oil and 1 tablespoon juice. Toss and season with salt and pepper. Grill scallops 2 to 3 minutes per side, or until firm to the touch. Toss spinach with 1 tablespoon each of juice and olive oil; top with chickpea mixture and scallops.