Add grilled sea scallops to a bed of Boston lettuce and fresh fruit and toss with a zesty homemade dressing for a dinner salad that's ready in about 15 minutes.
12 large sea scallops (about 1 1/2 pounds)
2 teaspoons fish rub, divided (such as Emeril's)
5 (1/2-inch) slices fresh pineapple
4 cups gourmet salad greens or mixed salad greens
4 cups torn Boston lettuce (about 2 small heads)
1/3 cup diced peeled avocado
2 tablespoons mango chutney
2 tablespoons fresh lime juice
2 teaspoons olive oil
How to Make It
Prepare grill to high heat.
Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.
Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl. Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.
Very easy . Ours may have turned out a bit spicier than the recipe? -- we bought hot mango chutney & Prudhomme's seasoning blend. Made the salad dressing and let sit for an hour or so. Thunderstorms killed grilling outside, so used the Foreman instead, doing the pineapple first, a quick wipe clean, and then the scallops. Shellfish came out perfect at 3min. Gorgeous on the plate & great flavors. Started with small portions of Thomas Keller's gazpacho. Very good summer supper.
OK..mango chutney..is that what I am making with the lime juice and olive oil..or do I buy it and add the other two ingredients to it? Haven't made this yet...dinner tonight...but just from the looks of it I would give it 3 stars......
Delicious and easy! I have made this a couple of times. It is impressive to guests, and easy to put together. The pineapple and avocado really balance out the flavors in the salad. I love scallops, but would also consider trying this with a nice piece grouper or halibut. As for cooking the scallops, I basted them, just a little, with a mixture of olive oil and fresh lime juice to keep them from drying out. I love scallops and did not want to cover the flavor up.
Grilling scallops becomes easy with practice. Preheat the (gas) grill to get it nice an hot for searing, then turn it down to low when you put the scallops on. The you should only have to turn them once. For charcoal, use direct heat for searing and then indirect to finish cooking. This is what seems to work for me, others may have another successful method to offer.
I wish I had thought of using my foreman grill! It would have saved me the time of treking down to the grill and waiting for the coals to turn gray...it took MUCH longer than 3 minutes per side. This salad is excellent.
I really liked this salad, and only gave it 4 stars because I'm not a big salad eater. I've found the easiest way to grill scallops is in a George Foreman grill. It eliminates having to flip the delicate scallops. Yum! I used Old Bay seasoning on the scallops for a little extra bite. Very good!
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