Scallop Mango salad
Hubby and I want to start eating more salads as entrees. I saw this in a recent copy of Cooking Light and thought we’d give it a try. Neither of us had ever cooked with sea scallops before, but they are really easy to cook.
This was a great salad but needed a little something more. Perhaps if we had mango chutney that would have provided what was missing (we used a sliced mango instead). Also, this salad will not keep well, so next time we’ll make 1/2 the recipe for just the 2 of us.
Caribbean Grilled Scallop Salad (from Cooking Light) – Serves 412 large sea scallops (about 1 1/2 pounds)
2 tsp fish rub, divided
cooking spray
5 (1/2 inch) slices fresh pineapple
4 cups gourmet salad greens or mixed salad greens
4 cups torn Boston lettuce (about 2 small heads)
1/3 cup diced peeled avocado
2 Tbsp mango chutney – we didn’t have any chutney, so we just diced a mango
2 Tbsp fresh lime juice
2 tsp olive oil
Prepare grill to high heat.
Pat scallops dry with a paper towel. Sprinkle 1 1/2 tsp fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done.
Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.
Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 tsp fish rub in a small bowl. Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
That color is unreal! I’ve made beet green hummus but I’ll have to try using the actual beets sometime!
wow that is pink!! I’ve been trying to think of a recipe for natural pink too instead of just food coloring but I can’t figure anything out
What a great idea – it’s such a beautiful color!
Pink is my favorite color! I’m not a fan of beets, but I would make this just for how cool it looks. 🙂
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You even made hummus look amazing!! That color is stunning! How pretty would that look on a table at a party?
How fun – I love beets and the fuchsia is such a conversation piece!
This is SO pretty!! And perfect for Breast Cancer Awareness Month! I’m sure it’s delicious too 🙂
Sues
I have made a similar recipe in the past and when serving, place a swipe of creme fraiche in the center, makes it look even more dynamic! Great stuff, great way to get people to eat beets!
That is so PINK! And so CREATIVE!!!! Love it, love it!! I’ve never had beet hummus either…but it actually sounds delicious…
This looks delicious! It reminded me of borscht…yum!