FOR THE VINAIGRETTE:
4 T of The Olive Bin's Cilantro & Roasted Onion Olive Oil
4 T of The Olive Bin's Lime Olive Oil
4 T lime juice
1 1/2 T chopped cilantro
1 tsp salt
1/2 tsp ground cumin
FOR THE SALAD:
16 sea scallops
2 C chopped mango (about 2 medium)
1 large tomato, seeded and chopped
2 poblano peppers, seeded and finely chopped
2 T finely chopped red onion
4 C mixed salad greens
1 avocado, peeled, seeded, sliced
Salt and pepper, to taste
Scallop Salad with Cilantro & Lime
Ingredients
Number Of Servings: 4
Directions
- Prepare a charcoal or gas grill (with a well-greased grill rack) for direct grilling over medium-high heat.
- For cilantro-lime vinaigrette, combine olive oils, lime juice, cilantro, salt, and cumin; set aside.
- Rinse scallops; pat dry. Thread scallops onto skewers. (If using wooden skewers, soak them in water for 30 minutes before grilling.) Place skewers on grill rack; grill for 8 minutes or until scallops turn opaque, turning once halfway through grilling.
- Meanwhile, toss together mangos, tomato, poblano peppers, and onion. Arrange greens on dinner plates. Add avocado slices. Top with mango mixture. Add scallops. Drizzle with vinaigrette. Season to taste.
Additional Info
Adapted from Hy-Vee "seasons" recipe
