Caribbean Grilled Scallop Salad - cooking recipe

Ingredients
    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
Preparation
    Prepare grill to high heat.
    Pat scallops dry with a paper towel.
    Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
    Coat scallops with cooking spray.
    Place scallops on grill rack; grill 3 minutes on each side or until done.
    Remove scallops.
    Add pineapple to grill rack; grill 2 minutes on each side.
    Remove pineapple from grill; chop pineapple.
    Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
    Chop large pieces of chutney.
    Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using).
    Add dressing to salad, and toss well.
    Place 1 1/2 cups salad into each of 4 bowls.
    Arrange 3 scallops over each salad.

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