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Southwest Scallop Salad

 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


  • 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 avocado, peeled and sliced
  • 1/2 cup julienned roasted sweet red pepper
  • 1 medium tomato, chopped
  • 6 lettuce leaves
  • 1 medium tomato, sliced


  • 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
  • refrigerate. Stir red peppers and scallops into lime juice mixture;

2 of 2

Southwest Scallop Salad (continued)

Directions (continued)

  • 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.
Nutritional 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.