Summer Strawberry-Avocado Salad With Broiled Scallops
Recipe: #24235
June 30, 2016
Categories: Salads, Scallops, Strawberry New England, Gluten-Free, No Eggs, more
"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!"
Ingredients
Nutritional
- 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 by Step Method
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
- No special items are required