Quick-cooking and light, seafood provides a variety of meals that are both delicious and nutritious. This grilled scallop salad is simple and elegant, with complex flavors. In this streamlined dinner salad, the scallops are grilled on very high heat so the outside browns and the inside remains juicy. For best results, look for “dry” scallops, not ones marked “water added,” and remove the tough tabs of muscle with your fingers. A sliced cucumber, an avocado and some red onion will give the salad a lovely touch. When it comes to cooking with any seafood, fresh is always the best option. You can determine quite easily with scallops when they are best to buy, as they should take on a white and soft pink color. If they seem to appear slightly yellow, you know they are no longer so fresh, and you want to avoid cooking with them.
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon salt, divided
12 large sea scallops (about 1 1/2 pounds)
2 tablespoons fresh lime juice
2 teaspoons extra-virgin olive oil
4 cups torn romaine lettuce
1 red onion, sliced
1/4 cup fresh mint leaves, torn
1/2 peeled avocado, cut into 8 slices
Preheat the grill to medium-high heat. Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over the scallops and the cucumber, then arrange in a single layer on a grill rack. Grill for about 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.
Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk, then add cucumber, lettuce, sliced red onion, and mint; toss gently to coat. Top each serving with 3 scallops and 2 avocado slices. Sprinkle the grilled scallop salad evenly with remaining 1/4 teaspoon freshly ground black pepper.