Grilled Scallops with Lemon-Chickpea Salad
Leigh Beisch
Yield: Serves 4 (serving size: 2 cups)
Recipe from
More From Health
Nutritional Information
Amount per serving
- Calories: 170
- Fat: 8g
- Saturated fat: 1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1g
- Protein: 11g
- Carbohydrate: 19g
- Fiber: 4g
- Cholesterol: 12mg
- Iron: 2mg
- Sodium: 310mg
- Calcium: 60mg
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
Preparation
- 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.
Grilled Scallops with Lemon-Chickpea Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Shellfish, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Grill
- PUBLICATION: Health
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