Best Grilled Avocado And Scallop Salad Recipes

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

Provided by Bobby Flay

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.

Caribbean Grilled Scallop Salad image

Provided by Manami

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 Scallops With Avocado Cream and Salsa image

Provided by Manami

Categories Lime

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

4 tablespoons olive oil
1 1/2 teaspoons grated lime zest
3/4-1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1 pinch crushed red pepper flakes (or more) (optional)
32 sea scallops
4 (8 inch) flour tortillas, cut into eighths (32 wedges)
2 firm ripe avocados
1/2 cup finely chopped red onion
1/4 cup plain low-fat yogurt or 1/4 cup plain fat-free yogurt
2 cups shredded iceberg lettuce
3/4 cup newman's own tequila lime salsa

Steps:

In a medium ceramic or glass bowl, whisk together 2 tablespoons of oil, 2 tablespoons of lime juice, ½ teaspoons of grated zest, ¼ teaspoons of salt, cumin, pepper and crushed red pepper flakes (if using.)
Add the scallops and marinate, covered, in the refrigerator for 1 hour(remember the lime juice can cook the scallops if kept there too long and they may become rubbery.)
In a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot.
Add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes.
Drain the wedges on paper towels.
Peel, pit, and coarsely mash the avocados in another medium bowl.
Stir in the onion, yogurt, and remaining lime juice, zest, and salt.
When ready to serve, preheat the grill or broiler. In a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes.
To serve, spread 2 teaspoons of avocado cream on each tortilla wedge.
Top with 1 tablespoons of lettuce and 1 scallop, and finish with about 1 tablespoons of salsa.
Repeat with the remaining ingredients.