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Scallop Salad with Cilantro and Lime
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| Serves: 4 Prep time: 20 minutes Cook time: 4 minutes | |
| 6 tbsp | Hy-Vee Select olive oil |
| 6 tbsp | lime juice |
| 2 tbsp | chopped cilantro |
| 1 tsp | kosher salt |
| 1/2 tsp | Hy-Vee ground cumin |
| 16 | sea scallops |
| 2 c. | chopped mango, (about 2 medium) |
| 1 large | tomato, seeded and chopped |
| 2 poblano peppers, seeded and finely chopped** | |
| 2 tbsp | finely chopped red onion |
| 4 c. | herb-mix salad greens |
| 1 | avocado, peeled, seeded and sliced |
| Hy-Vee salt and Hy-Vee black pepper, to taste All you do: Prepare a charcoal or gas grill (with a well-greased grill rack) for direct grilling over medium-high heat. For lime vinaigrette, combine olive oil, lime juice, cilantro, salt and cumin; set aside. Rinse scallops; pat dry with paper towels. Thread scallops onto skewers*. Place skewers on grill rack; grill for 8 minutes or until scallops turn opaque, turning once halfway through grilling. Meanwhile, toss together mango, tomato, poblano peppers and onion. Arrange salad greens on four dinner plates. Add avocado slices. Top with mango mixture. Add scallops. Drizzle with lime vinaigrette. Season to taste. *Note: If using wooden skewers, soak them in water for 30 minutes before grilling. **Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with poblanos, wear protective gloves. Daily Values: | |
| 110% | vitamin A 6% calcium |
| 150% | vitamin C 15% iron |
| Nutrition Facts per serving: Calories: 450 Protein: 12g Carbohydrate: 41g Saturated Fat: 4g Cholesterol: 15mg Sodium: 740mg Dietary Fiber: 9g Sugar: 26g | |
| Fat, 29g Trans fats: 0g | |
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