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california-style scallop salad




Source of Recipe


WWB


Recipe Introduction


You can use bay, calico or sea scallops in this refreshing salad. It also works well with shrimp, crab, surimi or any combination of seafood - use whatever is fresh and available.



List of Ingredients




3/4 pound scallops
1 1/2 cup frozen corn kernels, thawed
1 medium sweet red pepper(s), seeded and diced
1 medium mango(es), peeled and diced
1/2 medium Chiquita California Avocado(s)
3 Tbsp fresh lemon juice
2 Tbsp fresh lime juice
4 cup lettuce, mesclun
2 Tbsp cilantro, chopped

Recipe



Coat a medium nonstick skillet with cooking spray and warm over medium-high heat.


Sauté scallops until just opaque, about 3 to 4 minutes.


Meanwhile, in a medium bowl, mix together corn, pepper, mango, avocado, lemon juice and lime juice. Add scallops and toss to combine.


Divide lettuce among 4 plates. Top with scallop salad, then sprinkle with cilantro.

Serves 4
4 Points Each