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Photo of Mexican grilled scallop chopped salad by WW

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

Instructions

  1. Preheat outdoor grill or stove-top grill pan to medium-high.
  2. Combine salt, cumin, and pepper in a small cup.
  3. Coat scallops and poblanos with cooking spray; sprinkle with 3/4 tsp salt mixture (if desired, skewer scallops for easy turning).
  4. Grill scallops and poblanos, turning once until scallops are just cooked through and peppers are crisp-tender, about 6 minutes. Remove from grill; let cool slightly.
  5. Meanwhile, combine remaining ingredients and remaining salt mixture in a large bowl; toss to mix and coat.
  6. Dice grilled peppers; add to bowl. Quarter scallops; add to bowl. Toss ingredients; serve with fresh lime wedges.
  7. Serving size: 1 ¼ cups salad and 4 scallops