California-Style Scallop Salad
1
Points®
Total time: 14 min • Prep: 8 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked scallops
¾ pound(s)
Frozen corn
1½ cup(s), thawed
Red bell pepper
1 medium, seeded and diced
Mango
1 large, peeled and diced
Avocado
½ medium
Fresh lemon juice
3 tbsp(s)
Fresh lime juice
2 tbsp(s)
Lettuce
4 cup(s), chopped, mesclun
Cilantro
2 tbsp(s), chopped
Instructions
1
Coat a medium nonstick skillet with cooking spray and warm over medium-high heat.
2
Sauté scallops until just opaque, about 3 to 4 minutes.
3
Meanwhile, in a medium bowl, mix together corn, pepper, mango, avocado, lemon juice and lime juice. Add scallops and toss to combine.
4
Divide lettuce among 4 plates. Top with scallop salad, then sprinkle with cilantro.
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