Scallop Salad with Cilantro and Lime

Recipe

Salad
Scallop Salad with Cilantro and Lime

Primary Media

Grilled scallops on skewer in dark bowl with avocado and salad greens

User Rating

3.42 out of 5 stars
Rate it:
12 ratings

Recipe Data

4
Servings
20min
Prep
24min
Total

Recipe Wellness Badges

Author

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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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
16sea scallops
2 c.chopped mango (about 2 medium)
1large tomato, seeded and chopped
2poblano peppers, seeded and finely chopped**
2 tbsp.finely chopped red onion
4 c.herb-mix salad greens
1avocado, peeled, seeded and sliced
Hy-Vee salt and Hy-Vee black pepper, to taste

Directions

  1. Prepare a charcoal or gas grill (with a well-greased grill rack) for direct grilling over medium-high heat.
  2. For lime vinaigrette, combine olive oil, lime juice, cilantro, salt and cumin; set aside.
  3. 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.
  4. 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.
  5. *Note: If using wooden skewers, soak them in water for 30 minutes before grilling.
  6. **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.