California-Style Scallop Salad
- Total Time
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.
uncooked scallop(s)¾ pound(s)
frozen corn kernels1 ½ cup(s), thawed
sweet red pepper(s)1 medium, seeded and diced
mango(es)1 small, peeled and diced
avocado1 item(s), medium
fresh lemon juice3 Tbsp
fresh lime juice2 Tbsp
lettuce4 cup(s), chopped, mesclun
cilantro2 Tbsp, chopped
- 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.