Name: Grilled Scallop Salad
Yield: 4 servings
Ingredients: 1/2 teaspoon freshly ground black pepper, divided; 3/8 teaspoon salt, divided; 12 large sea scallops (about 1 1/2 pounds); 1 English cucumber, halved lengthwise; Cooking spray; 2 tablespoons fresh lime juice; 2 teaspoons extra-virgin olive oil; 4 cups torn romaine lettuce; 3 cups (1-inch) cubed seedless watermelon; 1/4 cup fresh mint leaves, torn; 1/2 peeled avocado, cut into 8 slices

Servings: 4 persons

1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon salt, divided
12 large sea scallops (about 1 1/2 pounds)
1 English cucumber, halved lengthwise
Cooking spray
2 tablespoons fresh lime juice
2 teaspoons extra-virgin olive oil
4 cups torn romaine lettuce
3 cups (1-inch) cubed seedless watermelon
1/4 cup fresh mint leaves, torn
1/2 peeled avocado, cut into 8 slices

1
Preheat grill to medium-high heat.
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.
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.
4
Sustainable Choice: All scallops, whether farmed, diver-caught, or wild-caught, are great options.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Grilled Scallop Salad

How did you like this recipe?