SOUTHWEST SCALLOP SALAD

Southwest Scallop Salad image

With lots of vegetables and a delicate seafood flavor, this colorful salad from Marjorie Hennig of Seymour, Indiana is ideal for a summer luncheon. A hint of lime draws out the garden goodness in the tomatoes and avocados. The contrasting textures make each bite enjoyable.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound bay scallops
1/4 cup lime juice
2 tablespoons olive oil
1-1/2 teaspoons sugar
1 teaspoon grated lime zest
1/4 teaspoon salt
1/8 teaspoon pepper
1 green onion, sliced
2 tablespoons minced fresh cilantro
1 teaspoon minced fresh parsley
1 medium ripe avocado, peeled and sliced
1/2 cup julienned roasted sweet red pepper
1 medium tomato, chopped
6 lettuce leaves
1 medium tomato, sliced

Steps:

In a large saucepan, bring 3 in. of water to a boil. Reduce heat. Add scallops; simmer, uncovered, for 1-2 minutes or until scallops are firm and opaque. Drain immediately and rinse with cold water. Drain again., In a large bowl, whisk the lime juice, oil, sugar, lime zest, salt and pepper. Stir in the green onion, cilantro and parsley. Dip avocado slices in lime juice mixture. Place on a plate; cover and refrigerate. Stir red peppers and scallops into lime juice mixture; cover and refrigerate for 1 hour or until chilled. , Just before serving, stir in chopped tomato. Serve on lettuce leaf-lined individual plates with tomato and avocado slices.

Nutrition Facts : Calories 276 calories, Fat 16g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 373mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges