Best Southwest Scallop Salad Recipes

SOUTHWEST-STYLE SCALLOP CEVICHE SALAD

Southwest-Style Scallop Ceviche Salad image

This summer salad includes scallop ceviche and a colorful medley of tomatoes, corn, avocado, cilantro, and jalapeno.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 16

Ingredients

1 head green-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
4 ears cooked fresh corn, kernels cut from cob
1/2 teaspoon chili powder
3 tablespoons extra-virgin olive oil
Sea salt
2 pounds ripe heirloom tomatoes, thinly sliced
3 medium garlic cloves, minced or pressed
1 ripe avocado, sliced
1 lime, cut in wedges
1 1/2 pounds bay scallops, tendons removed
1/4 cup freshly squeezed lime juice
2 tablespoons minced fresh cilantro leaves
1 large jalapeno pepper, seeded and diced
1/2 small red onion, minced
Sea salt
Ground black pepper

Steps:

At least one hour before serving, place the scallops, lime juice, cilantro, jalapeno, red onion, and salt and pepper as desired in a medium bowl. Stir to combine ingredients. Cover and refrigerate for 1 hour or up to 12 hours.
On a large serving platter, place large lettuce leaves overlapping each other in a circle so the frilly edges extend just beyond the rim of the platter. Using a slotted spoon to leave juices behind, mound ceviche in the center.
Place corn, chili powder, and 1 1/2 tablespoons of olive oil in bowl; mix together and season to taste with salt. Arrange corn in a ring around ceviche so that the corn covers the bottom third of the lettuce leaves. Place tomatoes in an overlapping ring surrounding the corn and covering the middle third of lettuce leaves.
Distribute pressed garlic over the tomatoes, drizzle remaining oil on them, and season to taste with salt. Place the avocado slices and lime wedges on the top third of the lettuce leaves, around the tomatoes. Serve immediately.

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