Caribbean Grilled Scallop Salad

Add grilled sea scallops to a bed of Boston lettuce and fresh fruit and toss with a zesty homemade dressing for a dinner salad that's ready in about 15 minutes.

Yield: 4 servings

Ingredients

• 12  large sea scallops (about 1 1/2 pounds)
• 2  teaspoons  fish rub, divided (such as Emeril's)
• Cooking spray
• 5  (1/2-inch) slices fresh pineapple
• 4  cups  gourmet salad greens or mixed salad greens
• 4  cups  torn Boston lettuce (about 2 small heads)
• 1/3  cup  diced peeled avocado
• 2  tablespoons  mango chutney
• 2  tablespoons  fresh lime juice
• 2  teaspoons  olive oil

Preparation

Prepare grill to high heat.

Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.

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

Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small 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.

Nutritional Information

Calories:

264 (20% from fat)

Fat:

5.8g (sat 0.8g,mono 3g,poly 1.1g)

Protein:

30.8g

Carbohydrate:

22.8g

Fiber:

3.4g

Cholesterol:

56mg

Iron:

2.3mg

Sodium:

559mg

Calcium:

101mg