Total Time
15 Mins
4 servings

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

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 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.

Step 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.

Step 4

Sustainable Choice: All scallops, whether farmed, diver-caught, or wild-caught, are great options.

Ratings & Reviews

Dougboy's Review

January 23, 2014
Very eclectic mix of flavors. I wouldn't have thought to combine these things. Ultimately, they didn't really work for me.

MalloryLF10's Review

May 25, 2013
One of my husband's all time favorites.... Truly an outstanding recipe!

AnnaDiMascio's Review

August 02, 2012

Patrice123's Review

September 06, 2011

Marry0's Review

August 18, 2011

Janbrinks's Review

July 20, 2011
Interesting combination of flavors which was perfect for a hot summer night's dinner on the patio. I would put the scallops to better use with another recipe in the future. I probably won't make this again, although it was very unique, colorful, and satisfying for dinner.