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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Puerto Rican North American Lunch Salads Fruit Seafood Vegetables Caribbean Easy Central American Cuban Dietary Spicy Scallops Tropical Fruit Pineapple Shellfish Greens Lettuces Brunch Taste Mood

Caribbean Grilled Scallop Salad

Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (total time: 16 mins.)this is a very nice and pretty salad dish. Cooking light magazine, august/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this again i tweaked it a bit; the first thing i did was used a rub that i used for another dish - recipe #283294 which added quite a kick! Also, i was remiss about including emeril's creole seasoning recipe #146819 number. Also, used a vinaigrette that i had for another salad and added more of the mango chutney!!!:)!

Steps

Prepare grill to high heat.
Pat scallops dry with a paper towel.
Sprinkle 1 1 / 2 teaspoons fish rub evenly over scallops.
Coat scallops with cooking spray.
Place scallops on grill rack.
Grill 3 minutes on each side or until done.
Remove scallops.
Add pineapple to grill rack.
Grill 2 minutes on each side.
Remove pineapple from grill.
Chop pineapple.
Combine salad greens , lettuce , pineapple , and avocado in a large bowl.
Chop large pieces of chutney.
Combine chutney , lime juice , olive oil , and remaining 1 / 2 teaspoon fish rub in a small bowl.
Add dressing to salad , and toss well.
Place 1 1 / 2 cups salad into each of 4 bowls.
Arrange 3 scallops over each salad.

Ingredients

sea scallops, dry rub seasonings, cooking spray, fresh pineapple, gourmet salad greens, boston lettuce, avocado, mango chutney, fresh lime juice, olive oil