GRILLED SCALLOP SALAD

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Grilled Scallop Salad image

In Henry, Illinois, Dennis Reed creates this green salad with scallops, asparagus, bacon and walnuts. The recipe calls for prepared vinaigrette, but Dennis often fixes a homemade version with walnut oil and balsamic vinegar.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 11

24 asparagus spears, trimmed
2 tablespoon olive oil
1 teaspoon soy sauce
24 sea scallops
2 cups sliced fresh mushrooms
2 cups torn red leaf lettuce
2 cups torn Bibb lettuce or Boston lettuce
1/4 cup crumbled cooked bacon
1 cup chopped walnuts, toasted
2 tablespoons grated Romano cheese
1/2 cup balsamic vinaigrette salad dressing

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside. In a large resealable plastic bag, combine oil and soy sauce; add scallops. Seal bag and turn to coat. Let stand for 10 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill scallops, uncovered, over medium heat for 7-8 minutes on each side or until the scallops are firm and opaque. , Arrange mushrooms on a grill wok or basket. Grill, uncovered, over medium heat for 10-15 minutes or until tender, stirring frequently., Arrange lettuce on four serving plates. Top with asparagus, scallops, mushrooms, bacon, walnuts and cheese. Drizzle with dressing.

Nutrition Facts :

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