California-style Scallop Salad


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3/4 to 1 lb. scallops
1 1/2 cups frozen corn kernels, thawed
1 red bell pepper, diced
1 mango, peeled & diced
1/2 avocado, diced
juice of 1 lemon
juice of 1 lime
4 cups mesclun
2 tablespoons chopped cilantro


Directions

Spray a medium non-stick skillet with cooking spray; heat.


Saute the scallops until just opaque, 3-4 minutes.


Meanwhile, in a medium bowl, mix the corn, bell pepper, mango, avocado, lemon juice and lime juice.


Add the scallops; toss to combine.


Divide the mesclun among the 4 plates; top with the scallop salad, ,then sprinkle with the cilantro (if using).


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