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Southwest Scallop Salad

With lots of vegetables and a delicate seafood flavor, this colorful salad from Marjorie Hennig of Seymour, Indiana is ideal for a summer luncheon. A hint of lime draws out the garden goodness in the tomatoes and avocados. The contrasting textures make each bite enjoyable.

4 ServingsPrep: 30 min. + chilling

Ingredients

1 pound bay scallops
1/4 cup lime juice
2 tablespoons olive oil
1-1/2 teaspoons sugar
1 teaspoon grated lime peel
1/4 teaspoon salt
1/8 teaspoon pepper
1 green onion, sliced
2 tablespoons minced fresh cilantro
1 teaspoon minced fresh parsley
1 medium ripe California Avocado, peeled and sliced
1/2 cup julienned roasted sweet red pepper
1 medium tomato, chopped
6 lettuce leaves
1 medium tomato, sliced

Directions

In a large saucepan, bring 3 in. of water to a boil. Reduce heat. Add
scallops; simmer, uncovered, for 1-2 minutes or until scallops are
firm and opaque. Drain immediately and rinse with cold water. Drain
again.
In a large bowl, whisk the lime juice, oil, sugar, lime peel, salt
and pepper. Stir in the green onion, cilantro and parsley. Dip
avocado slices in lime juice mixture. Place on a plate; cover and

2 of 2

Southwest Scallop Salad (continued)

Directions (continued)

refrigerate. Stir red peppers and scallops into lime juice mixture;
cover and refrigerate for 1 hour or until chilled.
Just before serving, stir in chopped tomato. Serve on lettuce
leaf-lined individual plates with tomato and avocado slices. Yield:
4 servings.

Nutrition Facts: One serving (1 each) equals 276 calories, 16 g fat (2 g saturated fat), 37 mg cholesterol, 373 mg sodium, 15 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.