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Caribbean Grilled Scallop Salad

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Ingredients

Adjust Servings:
12 large sea scallops (about 1 1/2 pounds)
2 teaspoons fish dry rub seasonings, divided (such as emeril's)
cooking spray
5 slices fresh pineapple (1/2-inch)
4 cups gourmet salad greens or 4 cups 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

Nutritional information

138.9
Calories
42 g
Calories From Fat
4.7 g
Total Fat
0.6 g
Saturated Fat
14.8 mg
Cholesterol
77.3 mg
Sodium
17.2g
Carbs
2.9 g
Dietary Fiber
10.4 g
Sugars
9.1 g
Protein
227 g
Serving Size

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Caribbean Grilled Scallop Salad

Features:
    Cuisine:

    I made this from Cooking Light's web site. The first time it seemed rather bland, so the next time I made it I added a small amount of garlic to the dressing and added chopped red onion to the salad...was delicious! Think I will also try it with a teriyaki dressing.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Caribbean Grilled Scallop Salad,Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time — not cooling time. Update 06/19/2008 – after making this again I tweaked it a bit; the first thing I did was used a rub that used for another dish – recipe #283294 which added quite a kick! Also, I was remiss about including Emeril’s Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:),I made this from Cooking Light’s web site. The first time it seemed rather bland, so the next time I made it I added a small amount of garlic to the dressing and added chopped red onion to the salad…was delicious! Think I will also try it with a teriyaki dressing.,This is a very nice and tasty salad. I do think the dressing could use some tweaking. As directed each of the four servings would only have a tablespoon of dressing…not enough for me. The grilled pineapple, scallops and avocado are a great combo, so it is worth experimenting with. Made for My Three Chefs game.


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    Steps

    1
    Done

    Prepare Grill to High Heat.

    2
    Done

    Pat Scallops Dry With a Paper Towel.

    3
    Done

    Sprinkle 1 1/2 Teaspoons Fish Rub Evenly Over Scallops.

    4
    Done

    Coat Scallops With Cooking Spray.

    5
    Done

    Place Scallops on Grill Rack; Grill 3 Minutes on Each Side or Until Done.

    6
    Done

    Remove Scallops.

    7
    Done

    Add Pineapple to Grill Rack; Grill 2 Minutes on Each Side.

    8
    Done

    Remove Pineapple from Grill; Chop Pineapple.

    9
    Done

    Combine Salad Greens, Lettuce, Pineapple, and Avocado in a Large Bowl.

    10
    Done

    Chop Large Pieces of Chutney.

    11
    Done

    Combine Chutney, Lime Juice, Olive Oil, and Remaining 1/2 Teaspoon Fish Rub in a Small Bowl (add Red Pepper Flakes, If Using).

    12
    Done

    Add Dressing to Salad, and Toss Well.

    13
    Done

    Place 1 1/2 Cups Salad Into Each of 4 Bowls.

    14
    Done

    Arrange 3 Scallops Over Each Salad.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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