Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Sea scallops are better suited for grilling than the smaller bay scallops. Their succulent, sweet nature is enhanced by a cilantro and lime vinaigrette with just a spark of heat.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 6 tbsp. Hy-Vee Select olive oil | ||
| 6 tbsp. lime juice | ||
| 2 tbsp. chopped cilantro | ||
| 1 tsp. kosher salt | ||
| ½ tsp. Hy-Vee ground cumin | ||
| 16 sea scallops | ||
| 2 c. chopped mango (about 2 medium) | ||
| 1 large tomato, seeded and chopped | ||
| 2 poblano peppers, seeded and finely chopped** | ||
| 2 tbsp. finely chopped red onion | ||
| 4 c. herb-mix salad greens | ||
| 1 avocado, peeled, seeded and sliced | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste |
Directions
- Prepare a charcoal or gas grill (with a well-greased grill rack) for direct grilling over medium-high heat.
- For lime vinaigrette, combine olive oil, lime juice, cilantro, salt and cumin; set aside.
- Rinse scallops; pat dry with paper towels. Thread scallops onto skewers*. Place skewers on grill rack; grill for 8 minutes or until scallops turn opaque, turning once halfway through grilling.
- Meanwhile, toss together mango, tomato, poblano peppers and onion. Arrange salad greens on four dinner plates. Add avocado slices. Top with mango mixture. Add scallops. Drizzle with lime vinaigrette. Season to taste.
- *Note: If using wooden skewers, soak them in water for 30 minutes before grilling.
- **Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with poblanos, wear protective gloves.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 15mg
- Sodium: 740mg
- Total Carbohydrates: 41g
- Protein: 12g
Daily Values
0%
Vitamin A 110%
0%
Vitamin C 150%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Spring 2015.