Caribbean Grilled Scallop Salad

Name: Caribbean Grilled Scallop Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Central American, Caribbean
Ingredients: 79 milliliters diced peeled avocado; 946 milliliters torn Boston lettuce (about 2 small heads); 2 teaspoons fish rub, divided (such as Emerils); 2 Tbsps fresh lime juice; 2 Tbsps mango chutney; 946 milliliters gourmet salad greens or mixed salad greens; 2 teaspoons olive oil; 3 inches fresh pineapple; 680 grams 12 large sea scallops (about

Caribbean Grilled Scallop Salad

The recipe Caribbean Grilled Scallop Salad is ready in around 45 minutes and is definitely an amazing gluten free and vegan option for lovers of Central American food. This recipe serves 4. One serving contains 84 calories, 2g of protein, and 4g of fat. Head to the store and pick up pineapple, salad greens, lime juice, and a few other things to make it today. It works well as an affordable side dish. It will be a hit at your The Fourth Of July event.

Instructions

Prepare grill to high heat.

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Grill

Pat scallops dry with a paper towel.

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Scallops

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Paper Towels

Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray.

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Cooking Spray

Fish Seasoning

Scallops

Place scallops on grill rack; grill 3 minutes on each side or until done.

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Scallops

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Grill

Remove scallops.

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Scallops

Add pineapple to grill rack; grill 2 minutes on each side.

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Pineapple

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Grill

Remove pineapple from grill; chop pineapple.

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Pineapple

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Grill

Combine salad greens, lettuce, pineapple, and avocado in a large bowl.

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Greens

Pineapple

Avocado

Lettuce

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Bowl

Chop large pieces of chutney.

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Chutney

Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl.

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Lime Juice

Olive Oil

Fish Seasoning

Chutney

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Bowl

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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Scallops

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Bowl

Equipment

Grill

Paper Towels

Bowl

Ingredients

Servings:

79milliliters

diced peeled avocado 946milliliters

torn Boston lettuce (about 2 small heads)2teaspoons

fish rub, divided (such as Emeril's)2Tbsps

fresh lime juice 2Tbsps

mango chutney 946milliliters

gourmet salad greens or mixed salad greens 2teaspoons

olive oil 3inches

fresh pineapple 680grams

12 large sea scallops (about

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.