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California-Style Scallop Salad

2
Points®
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 scallops

¾ pound(s)

Frozen corn

1½ cup(s), thawed

Red bell pepper

1 medium, seeded and diced

Mango

1 small, peeled and diced

Avocado

1 item(s)

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.

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