Grilled Scallop Salad Recipe

Ingredients

• 24 asparagus spears, trimmed
• 2 tablespoon Crisco® Extra Virgin Olive Oil
• 1 teaspoon soy sauce
• 24 sea scallops
• 2 cups sliced fresh mushrooms
• 2 cups torn red leaf lettuce
• 2 cups torn Bibb lettuce or Boston lettuce
• 1/4 cup crumbled cooked bacon
• 1 cup chopped walnuts, toasted
• 2 tablespoons grated Romano cheese
• 1/2 cup balsamic vinaigrette salad dressing

Directions

• In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside. In a large resealable plastic bag, combine oil and soy sauce; add scallops. Seal bag and turn to coat. Let stand for 10 minutes.
• Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill scallops, uncovered, over medium heat for 7-8 minutes on each side or until the scallops are firm and opaque.
• Arrange mushrooms on a 9-in. square piece of heavy-duty foil coated with cooking spray. Grill mushrooms on foil, uncovered, over medium heat for 10-15 minutes or until tender, stirring often.
• Arrange the lettuce on four serving plates. Top with the asparagus, scallops.mushrooms, bacon, walnuts and cheese. Drizzle with dressing. Yield: 4 servings.

Grilled Scallop Salad published in Quick Cooking May/June 2004, p10