Grilled Avocado And Scallop Salad Recipes

Steps:

• Preheat grill. Place scallops in large bowl Whisk together lime juice and olive oil in small bowl. Drizzle 3 tablespoons lime/oil mixture over scallops and let marinate 5 minutes. Combine rest of lime/oil mixture with mayonnaise. Place jicama in a medium bowl and pour dressing over; season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Thread 67 scallops on one skewer then take another skewer and insert it into scallop skewer about 1/2-inch away from and parallel to the first one. Repeat with remaining scallops to form 4 skewers. Season skewers with remaining salt and pepper and place on the hot grill. Grill 1 minute on first side then flip over and grill 1 minute on other side, or until just opaque in center. Remove from grill. Mix cilantro into jicama and divide it between four plates. Garnish each plate with tomato slices, diced avocado and one scallop skewer Serve.

Steps:

• Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
• Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
• Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
• Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

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 red pepper flakes, if using).
• Add dressing to salad, and toss well.
• Place 1 1/2 cups salad into each of 4 bowls.
• Arrange 3 scallops over each salad.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
• Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.

Steps:

• In a medium ceramic or glass bowl, whisk together 2 tablespoons of oil, 2 tablespoons of lime juice, ½ teaspoons of grated zest, ¼ teaspoons of salt, cumin, pepper and crushed red pepper flakes (if using.)
• Add the scallops and marinate, covered, in the refrigerator for 1 hour(remember the lime juice can cook the scallops if kept there too long and they may become rubbery.)
• In a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot.
• Add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes.
• Drain the wedges on paper towels.
• Peel, pit, and coarsely mash the avocados in another medium bowl.
• Stir in the onion, yogurt, and remaining lime juice, zest, and salt.
• When ready to serve, preheat the grill or broiler. In a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes.
• To serve, spread 2 teaspoons of avocado cream on each tortilla wedge.
• Top with 1 tablespoons of lettuce and 1 scallop, and finish with about 1 tablespoons of salsa.
• Repeat with the remaining ingredients.