Best 4 Grilled Avocado And Scallop Salad Recipes

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# Grilled Avocado and Scallop Salad: A Symphony of Flavors
Indulge in a culinary masterpiece that tantalizes your taste buds and elevates your dining experience. Grilled Avocado and Scallop Salad is a harmonious blend of succulent scallops, creamy avocados, and a medley of crisp vegetables, all perfectly grilled and tossed in a tangy dressing. Discover the art of creating this exquisite salad, along with variations and complementary recipes that will leave you craving for more. Embark on a culinary journey to savor the perfect balance of flavors and textures in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

THAI SCALLOP SALAD



Thai Scallop Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds sea scallops (about 20), "foot" muscles removed
Juice of 1 1/2 limes, plus wedges for serving
1/2 shallot, finely chopped
3 tablespoons sweet chili sauce
4 teaspoons fish sauce
5 tablespoons vegetable oil
1/2 head napa cabbage, shredded (about 7 cups)
2 Persian cucumbers, halved lengthwise and thinly sliced crosswise
4 radishes, thinly sliced
1 Granny Smith apple, cut into matchsticks
2 cups fresh Thai or regular basil, roughly chopped
1/4 cup unsalted dry-roasted peanuts, roughly chopped

Steps:

  • Place the scallops on a large plate lined with a paper towel and pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and 1/4 cup vegetable oil in a large bowl; whisk to combine. Add the cabbage, cucumbers, radishes, apple and basil to the dressing and toss well to coat.
  • Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the scallops in an even layer (do not crowd the pan). Cook, undisturbed, until a golden crust forms on the bottom of the scallops, about 3 minutes. Flip the scallops (they should release easily from the pan; if they stick, cook 1 more minute). Cook until lightly browned on the other side, about 2 minutes.
  • Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges.

Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 1097 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 22 grams, Sugar 12 grams

GRILLED AVOCADOS



Grilled Avocados image

Had some ripe avocados left over. They were extras from guacamole the previous weekend. So I gave this quick and extremely easy recipe a shot on the grill, and the wife and kids loved it. Fresh ones are good too. Use paprika instead of the chipotle and chili powder for less spicy. Canola oil can be substituted for olive oil if desired.

Provided by kcin.malo

Categories     Appetizers and Snacks     Spicy

Time 15m

Yield 8

Number Of Ingredients 4

ΒΌ cup olive oil, or as needed
1 pinch ground chipotle pepper, or more to taste
1 pinch chili powder, or more to taste
4 avocados, halved and pitted

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
  • Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 8.6 g, Fat 21.5 g, Fiber 6.8 g, Protein 2 g, SaturatedFat 3.1 g, Sodium 8.4 mg, Sugar 0.7 g

CARIBBEAN GRILLED SCALLOP SALAD



Caribbean Grilled Scallop Salad image

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 - recipe #283294 which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)

Provided by Manami

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

12 large sea scallops (about 1 1/2 pounds)
2 teaspoons fish dry rub seasonings, divided (such as Emeril's)
cooking spray
5 slices fresh pineapple (1/2-inch)
4 cups gourmet salad greens or 4 cups mixed salad greens
4 cups torn boston lettuce (about 2 small heads)
1/3 cup diced peeled avocado
2 tablespoons mango chutney
2 tablespoons fresh lime juice
2 teaspoons olive oil

Steps:

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

Nutrition Facts : Calories 138.9, Fat 4.7, SaturatedFat 0.6, Cholesterol 14.8, Sodium 77.3, Carbohydrate 17.2, Fiber 2.9, Sugar 10.4, Protein 9.1

AVOCADO, MANGO, AND SCALLOP SALAD



Avocado, Mango, and Scallop Salad image

This light refreshing salad is invigorating and tempting in color - yellow, red, white, green, black - especially in the hot, listless summer. Just a pinch of salt and a tablespoon of olive oil are needed for savoring the natural but unique flavors of different ingredients harmoniously combined. Perfect as a light meal by itself or to serve with Italian bread and olive oil/balsamic vinegar dip and white wine.

Provided by maplewood

Categories     Salad     Seafood Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

water as needed
8 large bay scallops
1 tablespoon extra-virgin olive oil
1 pinch salt to taste
12 sprigs fresh cilantro
2 mangoes - peeled, seeded, and diced
1 red bell pepper - stemmed, seeded, and diced
12 dark Italian olives, pitted and sliced into rings
2 avocados - peeled, pitted, and thinly sliced
1 lemon, juiced

Steps:

  • Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
  • Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
  • Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
  • Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 27.8 g, Cholesterol 7.2 mg, Fat 20.2 g, Fiber 10.6 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 180.7 mg, Sugar 13 g

Tips:

  • Choose ripe avocados: Look for avocados that are dark green or black in color, and slightly yield to gentle pressure.
  • Grill the avocados and scallops properly: Make sure the grill is hot enough to sear the avocados and scallops quickly, preventing them from becoming mushy.
  • Use high-quality olive oil: Extra virgin olive oil is the best choice for this salad, as it has a fruity flavor that complements the other ingredients.
  • Season the salad generously: Salt and pepper are essential, but you can also add other spices and herbs, such as garlic powder, onion powder, or chili flakes.
  • Serve the salad immediately: This salad is best enjoyed fresh, so serve it as soon as it is made.

Conclusion:

Grilled avocado and scallop salad is a delicious and healthy dish that is perfect for a summer meal. The avocados and scallops are grilled to perfection, and the salad is dressed with a simple vinaigrette. This salad is sure to impress your guests, and it is also a great way to get your daily dose of fruits and vegetables.

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