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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With lots of vegetables and a delicate seafood flavor, this colorful salad from Marjorie Hennig of Seymour, Indiana is ideal for a summer luncheon. A hint of lime draws out the garden goodness in the tomatoes and avocados. The contrasting textures make each bite enjoyable. Ingredients:
1 pound bay scallops |
1/4 cup lime juice |
2 tablespoons olive oil |
1-1/2 teaspoons sugar |
1 teaspoon grated lime peel |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 green onion, sliced |
2 tablespoons minced fresh cilantro |
1 teaspoon minced fresh parsley |
1 medium ripe avocado, peeled and sliced |
1/2 cup julienned roasted sweet red pepper |
1 medium tomato, chopped |
6 lettuce leaves |
1 medium tomato, sliced |
Directions:
1. In a large saucepan, bring 3 in. of water to a boil. Reduce heat. Add scallops; simmer, uncovered, for 1-2 minutes or until scallops are firm and opaque. Drain immediately and rinse with cold water. Drain again.
2. In a large bowl, whisk the lime juice, oil, sugar, lime peel, salt and pepper. Stir in the green onion, cilantro and parsley. Dip avocado slices in lime juice mixture. Place on a plate; cover and refrigerate. Stir red peppers and scallops into lime juice mixture; cover and refrigerate for 1 hour or until chilled.
3. Just before serving, stir in chopped tomato. Serve on lettuce leaf-lined individual plates with tomato and avocado slices. Yield: 4 servings.
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