California-Style Scallop Salad

5
3
3
Smartpoints value per serving
Total Time
14 min
Prep
8 min
Cook
6 min
Serves
4
Difficulty
Moderate
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 scallop(s)

¾ pound(s)

frozen corn kernels

1½ cup(s), thawed

sweet red pepper(s)

1 medium, seeded and diced

mango(es)

1 small, peeled and diced

avocado

1 item(s), medium

fresh lemon juice

3 Tbsp

fresh lime juice

2 Tbsp

lettuce

4 cup(s), chopped, mesclun

cilantro

2 Tbsp, 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.

A happier, healthier you starts here