Ingredients for Caribbean Grilled Scallop Salad
- Sea Scallops
- Dry Rub Seasonings
- Cooking spray
- Fresh Pineapple
- Gourmet Salad Greens
- 5 cups Boston lettuce, chopped
- 1 ripe avocado, diced
- Mango Chutney
- Fresh Lime Juice
- 4 tablespoons olive oil
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How to Make Caribbean Grilled Scallop Salad
- Prepare grill to high heat.
- Pat 1 pound of scallops dry with a paper towel.
- Evenly sprinkle 1 1/2 teaspoons of fish rub (recipe #283294 recommended) over the scallops.
- Lightly coat scallops with cooking spray.
- Place scallops on the preheated grill rack.
- Grill for 3 minutes per side, or until cooked through and opaque.
- Remove scallops from grill and set aside to cool slightly.
- Add 1 cup of pineapple chunks to the grill rack.
- Grill pineapple for 2 minutes per side, or until grill marks appear and slightly softened.
- Remove pineapple from grill and let cool slightly. Chop into bite-sized pieces.
- In a large bowl, combine 5 cups of Boston lettuce, chopped, 1 cup chopped pineapple, and 1 ripe avocado, diced.
- Roughly chop 1/2 cup mango chutney.
- In a small bowl, whisk together the chopped mango chutney, 2 tablespoons lime juice, 4 tablespoons olive oil, and 1/2 teaspoon of fish rub (recipe #283294 recommended).
- Pour the dressing over the salad and gently toss to combine.
- Divide the salad evenly among 4 bowls (approximately 1 1/2 cups per bowl).
- Arrange 3 grilled scallops on top of each salad serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
41g
Fat
3g
Carbs
5g
