California-style Scallop Salad
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INGREDIENTS
  • 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
  1. Spray a medium non-stick skillet with cooking spray; heat.
  2. Saute the scallops until just opaque, 3-4 minutes.
  3. Meanwhile, in a medium bowl, mix the corn, bell pepper, mango, avocado, lemon juice and lime juice.
  4. Add the scallops; toss to combine.
  5. Divide the mesclun among the 4 plates; top with the scallop salad, ,then sprinkle with the cilantro (if using).