California-style Scallop Salad
Why I Love This Recipe
Ingredients You'll Need
3/4 to 1 lb. scallops
1 1/2 cups frozen corn kernels, thawed
1 red bell pepper, diced
1 mango, peeled & diced
1/2 avocado, diced
juice of 1 lemon
juice of 1 lime
4 cups mesclun
2 tablespoons chopped cilantro
Directions
Spray a medium non-stick skillet with cooking spray; heat.
Saute the scallops until just opaque, 3-4 minutes.
Meanwhile, in a medium bowl, mix the corn, bell pepper, mango, avocado, lemon juice and lime juice.
Add the scallops; toss to combine.
Divide the mesclun among the 4 plates; top with the scallop salad, ,then sprinkle with the cilantro (if using).
