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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 portion of this dish contains around 14g of protein, 84g of fat, and a total of 1003 calories. Head to the store and pick up olive oil, juice of lime, sea salt and pepper, and a few other things to make it today. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. The Fourth Of July will be even more special with this recipe.

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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