Summer Strawberry-Avocado Salad With Broiled Scallops

Prep Time
Cook Time
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"Another drool-worthy recipe arrived via email in my latest grandparentsdotcom Newsletter. The editors said "If you've never tried strawberries & avocado together, then this is where to start. Meaty scallops make it a full meal." The recipe is from Jenkinson’s Boardwalk Bar & Grill in Point Pleasant Beach, New Jersey, it was shared by New Jersey food guru John Holl in his "Dishing Up New Jersey Cookbook" & described as "A sweet, creamy & salty inventive salad". A raspberry vinaigrette salad dressing was suggested, but I'll leave that choice to you. Prep time was estimated by me & includes time to prep the ingredients. ENJOY!"

Original recipe yields 4 servings


  • Serving Size: 1 (301.4 g)
  • Calories 504.3
  • Total Fat - 31.4 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 265.9 mg
  • Sodium - 554.5 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 5.3 g
  • Sugars - 4.7 g
  • Protein - 36 g
  • Calcium - 214.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 67.8 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the broiler to high. Pat the scallops dry & season w/salt & pepper to taste (or Old Bay Seasoning as mentioned).

Step 2

Place the scallops in an oven-safe dish & cook under the broiler for 6-8 min, until the scallops are lightly golden brown on top.

Step 3

Combine the lettuce, strawberries, pecans, avocado, cheese & dressing of your choice in a mixing bowl. Toss gently to combine.

Step 4

Divide the salad ingredients among 4 salad plates (or bowls), taking care to be sure ea serving has its share of them. Top ea plate/bowl w/3 scallops & serve immediately w/the dressing of your choice on-the-side.

Tips & Variations

  • No special items are required