POINTS® Value |  4
Servings | 4
Preparation Time | 8 min
Cooking Time | 6 min
Level of Difficulty | Moderate

main meals | You can use bay, calico or sea scallops in this refreshing salad. It also works well with shrimp, crab, surimi or any combination of seafood — use whatever is fresh and available.

3/4 pound scallops
1 1/2 cup frozen corn kernels, thawed
1 medium sweet red pepper(s), seeded and diced
1 medium mango(es), peeled and diced
1/2 medium Chiquita California Avocado(s)
3 Tbsp fresh lemon juice
2 Tbsp fresh lime juice
4 cup lettuce, mesclun
2 Tbsp cilantro, chopped

Instructions


1. Coat a medium nonstick skillet with cooking spray and warm over medium-high heat.
2. Sauté scallops until just opaque, about 3 to 4 minutes.
3. Meanwhile, in a medium bowl, mix together corn, pepper, mango, avocado, lemon juice and lime juice. Add scallops and toss to combine.
4. Divide lettuce among 4 plates. Top with scallop salad, then sprinkle with cilantro.