Mexican Grilled Scallop Chopped Salad
- Total Time
- 0:26
- Prep
- 0:20
- Cook
- 0:06
- 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.
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sea salt1 tsp
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ground cumin½ tsp
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black pepper¼ tsp, freshly ground
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uncooked scallop(s)12 oz, sea variety
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poblano chile2 medium, quartered, pressed flat
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cooking spray3 spray(s)
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lime zest½ tsp, grated
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fresh lime juice2 Tbsp
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extra virgin olive oil2 Tbsp
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pineapple1 cup(s), golden variety, diced
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fresh tomato(es)3 medium, diced
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uncooked jicama½ small, peeled, diced
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cilantro⅓ cup(s), chopped
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uncooked scallion(s)2 medium, sliced
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fresh lime(s)½ medium, cut into 4 wedges
- Preheat outdoor grill or stove-top grill pan to medium-high.
- Combine salt, cumin and pepper in a small cup.
- Coat scallops and poblanos with cooking spray; sprinkle with 3/4 tsp salt mixture (if desired, skewer scallops for easy turning).
- 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.
- Meanwhile, combine remaining ingredients and remaining salt mixture in a large bowl; toss to mix and coat.
- Dice grilled peppers; add to bowl. Quarter scallops; add to bowl. Toss ingredients; serve with fresh lime wedges.
- Serving size: 1 ¼ cups salad and 4 scallops