
Mexican Chopped Salad with Grilled Scallops
2 - 4
PersonalPoints™ per serving
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy
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
Cooking spray
4 spray(s)
Sea salt
1 tsp
Ground cumin
½ tsp
Black pepper
¼ tsp
Uncooked scallop(s)
12 oz, sea variety
Poblano chile
2 medium, quartered and pressed flat
Fresh tomato(es)
3 medium, chopped
Uncooked scallion(s)
2 medium, sliced
Uncooked jicama
½ small, peeled and chopped
Pineapple
1 cup(s), golden variety, chopped
Cilantro
⅓ cup(s), chopped
Extra virgin olive oil
2 Tbsp
Lime zest
½ tsp, grated
Fresh lime juice
2 Tbsp
Fresh lime(s)
½ medium, cut into 4 wedges