Chile-Rubbed Grilled-Scallop Salad

1 Review
ADD YOUR REVIEW
Yield
4 servings (serving size: 5 ounces scallops, 2 cups cabbage mixture, and about 1/4 cup dressing)
August 1997
RECIPE BY Cooking Light

Ingredients

  • 1/2 cup fresh lime juice
  • 3 tablespoons sugar
  • 2 tablespoons finely chopped unsalted,dry-roasted peanuts
  • 2 tablespoons fish sauce
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 2 tablespoons finely chopped seeded serrano chile
  • 1 tablespoon freshly cracked black pepper
  • 1 1/2 pounds sea scallops
  • Cooking spray
  • 8 cups coarsely chopped napa (Chinese) cabbage
  • 2 cups red bell pepper strips
  • 1/2 cup finely chopped fresh basil
  • 1/2 cup minced fresh cilantro
  • 1/3 cup finely chopped fresh mint

Nutritional Information

  • Calories 267
  • Caloriesfromfat 15%
  • Fat 4.4g
  • Satfat 0.6g
  • Monofat 1.3g
  • Polyfat 1.5g
  • Protein 33.2g
  • Carbohydrate 25.9g
  • Fiber 3.5g
  • Cholesterol 56mg
  • Iron 3.4mg
  • Sodium 1403mg
  • Calcium 230mg

How to Make It

Step 1

Combine first 6 ingredients in a small bowl; stir well. Set aside. Combine chile and cracked pepper; rub chile mixture into scallops. Thread scallops onto each of 4 (12-inch) skewers. Prepare grill. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from heat; cool slightly.

Step 2

Place cabbage and remaining ingredients in a large bowl; add lime dressing, tossing to coat. Divide cabbage mixture evenly among 4 plates. Top each with 1 kebab.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews

Eat Well. Lose Weight. Live Healthy.
Delicious and healthy recipes customized for you!
SIGN UP TODAY

Sign Up for our Newsletter

Join our newsletter for free recipes, healthy living inspiration, and special offers.
Sign up