Wednesday, 5 October 2011

Grilled Cucumber and Grilled scallops Salad

Grilled Scallop Salad Recipe

Ingredients

  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon salt, divided
  • 12 large sea scallops (about 1 1/2 pounds)
  • English cucumber, halved lengthwise
  • Cooking spray
  • 2 tablespoons fresh lime juice
  • 2 teaspoons extra-virgin olive oil
  • 4 cups torn romaine lettuce
  • 3 cups (1-inch) cubed seedless watermelon
  • 1/4 cup fresh mint leaves, torn
  • 1/2 peeled avocado, cut into 8 slices

Preparation

  • 1. Preheat grill to medium-high heat.
  • 2. Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.
  • 3. Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.

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