Seared Scallop Salad

There are a couple things about this recipe that may give you pause. Scallops and watermelon? Cooked cucumber? But trust me, it all comes together, and is really refreshing. Pictured with some grilled veggies and tomato bread.

Recipe note: I used my cast iron skillet rather than a grill.

1.5 pounds sea scallops

1 cucumber, seeded and halved

3 cups seedless watermelon, cubed

handful mint, chopped

juice from two limes

2 tsp olive oil

salt and pepper

4 cups lettuce

1/2 avocado, sliced

cooking spray

In a bowl, whisk together lime juice, oil and some salt and pepper. Toss with lettuce, watermelon and mint and set aside.

Heat cast iron skillet; spray with cooking spray. Cook cucumber until just seared and remove from pan and slice. Cook scallops in two batches, about 2 minutes per side.

Divide lettuce mixture into 4. Add 1/4 sliced avocado, 1/4 cooked cucumber and 1/4 scallops and serve.

Calories: 263 per serving (4 servings)

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Filed under low-cal, salads, seafood

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