Caribbean Grilled Scallop Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 I used for another dish - Spicy Grilled Shrimp Rolls With Creole Spicy Paste which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning Beef Tenderloin W/2 Sauces: Horseradish & Creole Mustard number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:) 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 |
Directions:
1. Prepare grill to high heat.
2. Pat scallops dry with a paper towel.
3. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
4. Coat scallops with cooking spray.
5. Place scallops on grill rack; grill 3 minutes on each side or until done.
6. Remove scallops.
7. Add pineapple to grill rack; grill 2 minutes on each side.
8. Remove pineapple from grill; chop pineapple.
9. Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
10. Chop large pieces of chutney.
11. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using).
12. Add dressing to salad, and toss well.
13. Place 1 1/2 cups salad into each of 4 bowls.
14. Arrange 3 scallops over each salad.
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