Caribbean Grilled Scallop Salad Recipes

CARIBBEAN GRILLED SCALLOP SALAD

Caribbean Grilled Scallop Salad image

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 - recipe #283294 which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)

Provided by Manami

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 138.9, Fat 4.7, SaturatedFat 0.6, Cholesterol 14.8, Sodium 77.3, Carbohydrate 17.2, Fiber 2.9, Sugar 10.4, Protein 9.1

SPECIAL SCALLOP SALAD

Special Scallop Salad image

What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

12 sea scallops (about 1-1/2 pounds)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil, divided
1 tablespoon fresh minced chives
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons minced fresh tarragon
2 teaspoons honey
1 teaspoon Dijon mustard
1 package (5 ounces) spring mix salad greens
1 cup shredded carrots
1/2 cup chopped tomato

Steps:

Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

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