Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

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

Tiffany Vickers Davis
Recipe by Cooking Light August 2011

Gallery

Read the full recipe after the video.

Recipe Summary

total:
15 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

  • 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.

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

Nutrition Facts

263 calories; fat 7.5g; saturated fat 1g; mono fat 4.2g; poly fat 1.3g; protein 31.4g; carbohydrates 18.6g; fiber 3.7g; cholesterol 56mg; iron 2mg; sodium 501mg; calcium 92mg.
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