Fresh herbs and Asian flavors add interest to meaty sea scallops. Grilled steak or chicken can easily be substituted for the scallops; or, for a truly quick preparation, use precooked shrimp.

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • Whisk vinegar, lime juice, oil, ginger and soy sauce in a medium bowl.

  • Thread scallops onto two 12-inch skewers. Sprinkle with salt and pepper. Oil the grill rack (see Tip). Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers.

  • Add salad greens, bell pepper and herbs to the dressing; toss to combine. Serve the salad topped with the scallops and sesame seeds.

Tips

Note: Be sure to buy “dry” scallops, which have not been treated with sodium tripolyphosphate (STP). They are more flavorful and will brown properly.

Tips: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

201 calories; 9.5 g total fat; 1.2 g saturated fat; 27 mg cholesterol; 726 mg sodium. 751 mg potassium; 12.8 g carbohydrates; 4 g fiber; 3 g sugar; 17.1 g protein; 4749 IU vitamin a iu; 72 mg vitamin c; 176 mcg folate; 96 mg calcium; 8 mg iron; 67 mg magnesium;

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