Caribbean Grilled Scallop Salad

“Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this again I tweaked it a bit; the first thing I did was used a rub that I used for another dish - Spicy Grilled Shrimp Rolls With Creole Spicy Paste which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning Beef Tenderloin W/2 Sauces: Horseradish & Creole Mustard number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)”

Ingredients Nutrition


  1. Prepare grill to high heat.
  2. Pat scallops dry with a paper towel.
  3. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
  4. Coat scallops with cooking spray.
  5. Place scallops on grill rack; grill 3 minutes on each side or until done.
  6. Remove scallops.
  7. Add pineapple to grill rack; grill 2 minutes on each side.
  8. Remove pineapple from grill; chop pineapple.
  9. Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
  10. Chop large pieces of chutney.
  11. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using).
  12. Add dressing to salad, and toss well.
  13. Place 1 1/2 cups salad into each of 4 bowls.
  14. Arrange 3 scallops over each salad.

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