Grilled Scallop Salad

Name: Grilled Scallop Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 peeled avocado, cut into 8 slices; 1 teaspoons freshly ground black pepper, divided; 1 English cucumber, halved lengthwise; 59 milliliters fresh mint leaves, torn; 2 Tbsps fresh lime juice; 2 teaspoons extra-virgin olive oil; 946 milliliters torn romaine lettuce; 0 teaspoons salt, divided; 680 grams 12 large sea scallops (about; 710 milliliters (1-inch) cubed seedless watermelon

You can never have too many side dish recipes, so give Grilled Scallop Salad It is perfect for The Fourth Of July. If you have olive oil, mint leaves, cucumber, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Preheat grill to medium-high heat.

Equipment you will use

Grill

Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked.

Ingredients you will need

Cooking Spray

Cucumber

Scallops

Pepper

Salt

Equipment you will use

Grill

Remove from heat; cut cucumber into 1/4-inch slices.

Ingredients you will need

Cucumber

Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk.

Ingredients you will need

Juice

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices.

Ingredients you will need

Avocado Slices

Watermelon

Cucumber

Scallops

Lettuce

Mint

Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Sustainable Choice: All scallops, whether farmed, diver-caught, or wild-caught, are great options.

Ingredients you will need

Scallops

Equipment

Grill

Whisk

Bowl

Ingredients

Servings:

peeled avocado, cut into 8 slices 1teaspoons

freshly ground black pepper, divided 1

English cucumber, halved lengthwise 59milliliters

fresh mint leaves, torn 2Tbsps

fresh lime juice 2teaspoons

extra-virgin olive oil 946milliliters

torn romaine lettuce 0teaspoons

salt, divided 680grams

12 large sea scallops (about 710milliliters

(1-inch) cubed seedless watermelon

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. 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. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.