Scallop, Mango, and Kiwi Salad
Per ServingScallop, Mango, and Kiwi Salad |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 3 scallops, 1 cup salad greens, and about 3/4 cup fruit salad | ||
| Calories | 320 | |
| Fat | 18 | g |
| Saturated Fat | 2.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 20 | g |
| Fiber | 4 | g |
| Sugars | 13 | g |
| Cholesterol | 45 | mg |
| Sodium | 380 mg (without added salt) | |
| Potassium | 805 | mg |
| Protein | 22 | g |
| Phosphorus | 350 | mg |
| Choices: Fruit 0.5, Carbohydrate 0.5, Vegetable 1, Lean meat 3, Fat 2 | ||
- Makes: 4
- Serving Size: 3 scallops, 1 cup salad greens, and about 3/4 cup fruit salad
- Preparation Time: 25 minutes
- Cooking Time: 10 minutes
Ingredients
| Salad | ||
| 1/2 | large | mango, diced (3/4 cup) |
| 1 | large | kiwi, peeled and diced (1/2 cup) |
| 1/2 | cup | peeled, seeded, and diced cucumber |
| 1/3 | cup | quartered grape tomatoes (8 to 10 tomatoes) |
| 1/3 | cup | chopped celery (1 medium stalk) |
| 1/3 | cup | minced red onion (1/3 small onion) |
| Dressing | ||
| 3 | Tbsp. | fresh lime juice |
| 1 | Tbsp. | honey |
| 1/2 | tsp. | lime zest |
| sea salt and freshly ground black pepper to taste | ||
| 3 | Tbsp. | olive oil |
| Scallops | ||
| 2 | tsp. | mild chili powder |
| 1 1/2 | tsp. | dried thyme |
| 1 | tsp. | sweet paprika |
| 1/4 | tsp. | kosher salt |
| 1/4 | tsp. | ground black pepper |
| 1/4 | tsp. | allspice |
| 1/8 | tsp. | ground cloves |
| 1/8 | tsp. | ground nutmeg |
| 1 | lb. | large sea scallops (about 12) |
| 1 | Tbsp. | canola oil |
| 4 | cups | mixed greens |
| Garnish | ||
| 2 | Tbsp. | toasted almond slivers |
Directions
- Combine the mango, kiwi, cucumber, grape tomatoes, celery, and red onions in a large bowl. Set aside.
- Prepare the dressing: In a small bowl, whisk together the lime juice, honey, lime zest, salt, and pepper. In a thin stream, add the olive oil, whisking constantly to emulsify. Set aside.
- Prepare the scallops: In a large bowl, combine the chili powder, dried thyme, paprika, salt, pepper, allspice, cloves, and nutmeg. Thoroughly pat dry the scallops, add them to the spice mixture, and toss to coat. (Note: Excessive moisture on the scallops will cause them to steam rather than sear.)
- Heat the canola oil in a large skillet over medium-high heat. Add the scallops, in two batches if necessary, and sauté on both sides for about 2 to 3 minutes per side, or until cooked through (the spice mixture will blacken a little).
- Line a platter with the mixed greens. Add half of the dressing to the mango kiwi salad, and toss well. Pile the mango kiwi salad on top of the greens. Top with the cooked scallops, and drizzle the remaining dressing on top. Garnish with almonds.
