Monday, March 6, 2017

Grilled Scallop Salad

Courtesy of Emily Coyle
Culture CheatSheet

Hi Friends,

Scallops don’t have to be reserved for restaurant meals. You can also make them at home for half the cost and half the calories. This recipe from Cooking Light for a light grilled scallop salad has your directions. You’ll grill your scallops on each side for about 3 minutes and then you’ll combine the good stuff with cucumbers, watermelon, avocado, mint, and romaine lettuce. Top with a homemade dressing made from salt, lime juice, and olive oil, and welcome summer salads back into your life.

  • ½ teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon salt, divided
  • 12 large sea scallops
  • 1 English cucumber, halved lengthwise
  • Cooking spray
  • 2 tablespoons fresh lime juice
  • 2 teaspoons extra-virgin olive oil
  • 4 cups torn romaine lettuce
  • 3 cups (1-inch) cubed seedless watermelon
  • ¼ cup fresh mint leaves, torn
  • ½ peeled avocado, cut into 8 slices

Directions: Preheat grill to medium-high heat.

Sprinkle ¼ teaspoon pepper and ¼ 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. Remove from heat; cut cucumber into ¼-inch slices.

Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. 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. Sprinkle evenly with remaining ¼ teaspoon freshly ground black pepper.

Bon Appétit...

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