Best Grilled Avocado And Scallop Salad Recipes

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CARIBBEAN GRILLED SCALLOP SALAD



Caribbean Grilled Scallop Salad image

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!!!:)

Provided by Manami

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

12 large sea scallops (about 1 1/2 pounds)
2 teaspoons fish dry rub seasonings, divided (such as Emeril's)
cooking spray
5 slices fresh pineapple (1/2-inch)
4 cups gourmet salad greens or 4 cups 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

Steps:

  • 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.

Nutrition Facts : Calories 138.9, Fat 4.7, SaturatedFat 0.6, Cholesterol 14.8, Sodium 77.3, Carbohydrate 17.2, Fiber 2.9, Sugar 10.4, Protein 9.1

GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS



Grilled Sea Scallops with Avocado-Corn Relish on Crisp Tortillas image

Provided by Bobby Flay

Categories     condiment

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 Haas avocado, peeled, pitted and coarsely chopped
1 cup roasted corn kernels
3 tablespoons finely diced red onion
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons sour cream
Salt and freshly ground pepper
12 sea scallops
Olive oil
Salt and freshly ground pepper
1 bag baked or fried flour tortilla chips
1/4 cup finely chopped parsley

Steps:

  • For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
  • For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.

AVOCADO, MANGO, AND SCALLOP SALAD



Avocado, Mango, and Scallop Salad image

This light refreshing salad is invigorating and tempting in color - yellow, red, white, green, black - especially in the hot, listless summer. Just a pinch of salt and a tablespoon of olive oil are needed for savoring the natural but unique flavors of different ingredients harmoniously combined. Perfect as a light meal by itself or to serve with Italian bread and olive oil/balsamic vinegar dip and white wine.

Provided by maplewood

Categories     Salad     Seafood Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

water as needed
8 large bay scallops
1 tablespoon extra-virgin olive oil
1 pinch salt to taste
12 sprigs fresh cilantro
2 mangoes - peeled, seeded, and diced
1 red bell pepper - stemmed, seeded, and diced
12 dark Italian olives, pitted and sliced into rings
2 avocados - peeled, pitted, and thinly sliced
1 lemon, juiced

Steps:

  • Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
  • Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
  • Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
  • Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 27.8 g, Cholesterol 7.2 mg, Fat 20.2 g, Fiber 10.6 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 180.7 mg, Sugar 13 g

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