Scallops were calling my name from the seafood department, so I knew it was time to make this light salad again. It has a good bit of chopping involved, but the flavors are worth it. This recipe is from my local Hy-Vee grocery store, they use mangoes for the fruit, I use pineapple.
Scallop Salad with Cilantro & Lime
6 T olive oil
6 T lime juice
2 T chopped cilantro
1 t salt
1/2 t cumin
12-16 sea scallops
2 c chopped mango (I use pineapple)
2 poblano peppers, chopped fine
1 jalapeno, chopped fine
2 T red onion, chopped fine
4 c salad greens
Prepare the lime vinaigrette by combining olive oil, lime juice, cilantro, salt and cumin. Set aside.
Grill the scallops on direct heat for four minutes each side, using skewers or a grill pan.
Meanwhile, toss together mangoes, tomato, peppers and onion. Arrange greens on dinner plates, add avocado slices. Top with mango mixture, add scallops and drizzle with vinaigrette. Season to taste. Serves 4.