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Grilled Avocado and Scallop Salad

Grilled Avocado and Scallop Salad
Grilled Avocado and Scallop Salad is a gluten free and vegan main course. This recipe serves 4. One serving contains 1003 calories, 14g of protein, and 84g of fat. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 50 minutes. If you have olive oil, sea scallops, garlic clove, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

1
Watch how to make this recipe.
2
Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.
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MarinadeMarinade
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WhiskWhisk
BowlBowl
1
Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes.
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MarinadeMarinade
ScallopsScallops
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BowlBowl
2
Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat.
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Extra Virgin Olive OilExtra Virgin Olive Oil
MarinadeMarinade
ScallopsScallops
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Paper TowelsPaper Towels
Frying PanFrying Pan
3
Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes.
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ScallopsScallops
4
Drain on paper towels and set aside to cool slightly.
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Paper TowelsPaper Towels
5
Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil.
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Extra Virgin Olive OilExtra Virgin Olive Oil
AvocadoAvocado
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Frying PanFrying Pan
6
Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste.
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Salt And PepperSalt And Pepper
Avocado SlicesAvocado Slices
SugarSugar
7
Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds.
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SugarSugar
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Frying PanFrying Pan
8
Remove to a plate and set aside.
1
Put the baby lettuces in a bowl with half of the grapefruit segments.
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GrapefruitGrapefruit
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BowlBowl
2
Add the reserved 1/4 cup of marinade and toss until coated.
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MarinadeMarinade
1
Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops.
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GrapefruitGrapefruit
AvocadoAvocado
ScallopsScallops
2
Serve additional vinaigrette on the side.
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VinaigretteVinaigrette
DifficultyHard
Ready In50 m.
Servings4
Health Score48
Dairy FreeGluten Free
DietsGluten FreeDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
Occasions4th Of JulySummer
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