Tuesday, July 19, 2011
Grilled Scallop Salad
I'm not a seafood kind of girl. For example, California rolls are my "sushi" and it's usually not even really crab!! I'm trying to be but it's a slow process. Though, scallops I can tolerate. Maybe it's the meaty texture and doesn't taste like fish.
Since I'm taking a month off before school, I'm doing a lot of the cooking. So I decided to give scallops a try. I made a grilled scallop salad Sunday night and it was definitely a success! I got the recipe from Cooking Light and modified it a little. Makes 4 servings.
1/2 teaspoon black pepper, divided
3/8 teaspoon salt, divided
12 large sea scallops(about 1 1/2 lbs, I used more to make sure my boyfriend got enough to eat)
1 cucumber, halved lengthwise
2 tbs lime juice
2 tbs olive oil
4 cups romaine lettuce(I just cut up a whole heart)
3 cups of cubed watermelon
1/4 cups fresh mint leaves, chopped
1/2 peel avocado(I used a whole one)
Preheat grill to medium high heat
Sprinkle 1/4 tsp pepper and 1/4 teaspoon over scallops and cucumber. Arrange in single layer on grill coated with cooking spray. Grill 3 minutes each side or until scallops are done and cucumber is well marked. Remove from heat and cut cucumber into slices.
If you follow the exact measurements it comes to 263 cals/serving.
I think I'll definitely make this salad again, even without the scallops!
**I added the avocado right into the watermelon mixture and tossed it. Then let people pick how many scallops they wanted since I made more**
Linked up: Tasty Tuesdays