Mexican grilled scallop chopped salad
3
2
2
SmartPoints® value per serving
Total Time
26 min
Prep
20 min
Cook
6 min
Serves
4
Difficulty
Easy
When the heat is on, try this cool salad. It’s a little spicy, a little sweet, and just right for a light summer meal—and it is ready in less than 30 minutes. Scallops cook quickly on the grill and the stovetop, and need just 2 to 3 minutes per side until they are perfectly cooked—overcooked scallops are chewy and tough. You know they’re done when they feel firm to the touch, but they are still a little soft. To get the best sear on the scallops, be sure to pat them dry before cooking them. Top this salad with slices of avocado, if you like.
Ingredients
sea salt
1 tsp
ground cumin
½ tsp
black pepper
¼ tsp, freshly ground
uncooked scallop(s)
12 oz, sea variety
poblano chile
2 medium, quartered, pressed flat
cooking spray
3 spray(s)
lime zest
½ tsp, grated
fresh lime juice
2 Tbsp
extra virgin olive oil
2 Tbsp
pineapple
1 cup(s), golden variety, diced
fresh tomato(es)
3 medium, diced
uncooked jicama
½ small, peeled, diced
cilantro
⅓ cup(s), chopped
uncooked scallion(s)
2 medium, sliced
fresh lime(s)
½ medium, cut into 4 wedges
