Grilled Scallop SaladSubmitted by: PEACEWYTCH72
IntroductionFrom Cooking Light: August 2011 From Cooking Light: August 2011
Ground Black 1/2 tsp
Salt 3/8 tsp
12 large sea scallops
English Cucumber, halved lengthwise
2 tbsp lime jiuce
Extra Virgin Olive Oil 2 tsp
Romaine Lettuce 4 cup, shredded
Watermelon, 3 cup, cubed
Fresh mint leaves, torn 1/4 cup
Avocados, California (Haas), 1 fruit without skin and seeds, cut into 16 slices
2. Sprinkle 1/4 tsp pepper and 1/4 tsp salt over scallops and cucumber. Arrange on a single layer on a grill rack coated with cooking spray. Grill 3 minutes of each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4 inch pieces.
3. Combine remaining 1/8 tsp 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 4 avocado slices. Sprinkle evenly with remaining 1/4 tsp of pepper.
Serve with dressing of choice.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PEACEWYTCH72.