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Caribbean Grilled Scallop Salad

Caribbean Grilled Scallop Salad created by CaliforniaJan

Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this again I tweaked it a bit; the first thing I did was used a rub that I used for another dish - recipe #283294 which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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 red pepper flakes, if using).
  • Add dressing to salad, and toss well.
  • Place 1 1/2 cups salad into each of 4 bowls.
  • Arrange 3 scallops over each salad.
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RECIPE MADE WITH LOVE BY

@Manami
Contributor
@Manami
Contributor
"Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this again I tweaked it a bit; the first thing I did was used a rub that I used for another dish - recipe #283294 which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)"
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  1. Teri8551
    I made this from Cooking Light's web site. The first time it seemed rather bland, so the next time I made it I added a small amount of garlic to the dressing and added chopped red onion to the salad...was delicious! Think I will also try it with a teriyaki dressing.
    Reply
  2. CaliforniaJan
    This is a very nice and tasty salad. I do think the dressing could use some tweaking. As directed each of the four servings would only have a tablespoon of dressing...not enough for me. The grilled pineapple, scallops and avocado are a great combo, so it is worth experimenting with. Made for My Three Chefs game.
    Reply
  3. CaliforniaJan
    Caribbean Grilled Scallop Salad Created by CaliforniaJan
    Reply
  4. Manami
    Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this again I tweaked it a bit; the first thing I did was used a rub that I used for another dish - recipe #283294 which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)
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