Southwest Scallop Salad Recipe

Southwest Scallop Salad Recipe
Southwest Scallop Salad Recipe photo by Taste of Home
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Southwest Scallop Salad Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Southwest Scallop Salad in Light & Tasty August/September 2004, p11

Nutritional Facts

1 each: 276 calories, 16g fat (2g saturated fat), 37mg cholesterol, 373mg sodium, 15g carbohydrate (0 sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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; cover and refrigerate for 1 hour or until chilled.
  3. Just before serving, stir in chopped tomato. Serve on lettuce leaf-lined individual plates with tomato and avocado slices. Yield: 4 servings.
Originally published as Southwest Scallop Salad in Light & Tasty August/September 2004, p11

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