Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing
Estimated Nutrition (whole recipe, rough)
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Scallop | 100g cooked | 111 |
| Shrimp | 100g cooked | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Radicchio | not in our table | 0 |
| Water | not in our table | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- HONEY-LEMON GARLIC DRESSING
- 1 ½ Cups Honey
- 1 ¼ Cups Fresh lemon juice
- 8 cloves Garlic, chopped finely
- 1 Tbsp Dijon mustard (strong)
- 1 Tbsp Salt
- 1 tsp Freshly ground pepper
- 1/3 Cups Olive oil
- GRILLED AVOCADO AND SCALLOP SALAD
- 5 scallops per serving (about 6 pounds) Sea Scallops
- As needed Olive oil
- As needed to line plates Green lettuce leaves
- As needed Salt
- As needed Freshly ground black pepper
- 3 Pounds and 8 ounces Radicchio, finely shredded
- 1 1/5 Pounds Green onion, sliced thinly
- As needed for garnish Polenta squares*
- As needed for garnish Orange bell pepper, cut in fine strips (about 1/8")
- 10 California Avocados
- As needed Fresh lemon juice
- As needed for garnish Chopped, fresh Italian parsley
- *Make polenta using 2 quarts water, 1 tablespoon salt, and 2 cups polenta. On a buttered sheet pan, spread hot cooked polenta into a square about 3/4-inch thick. Let polenta set until firm and cool. Cut into 1-inch squares.
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Directions
Just before service, slice each avocado half in 5 slices; brush with lemon juice and olive oil. Cover with plastic wrap.
To make dressing, whisk together honey, lemon juice, garlic, salt, and pepper; whisk in oil. Reserve.
Toss scallops with a olive oil just to coat; reserve.
Line a large serving plate with lettuce leaves; reserve.
Lightly season 5 scallops and 4 slices avocado with salt.
Grill scallops until just firm to the touch, about 2 minutes total. After 1 minute, grill avocado slices until lightly browned. Keep scallops and avocado warm.
Meanwhile, deep fry 5 polenta cubes until golden brown; drain well. Reserve.
Toss 1-1/2 cups radicchio and 1/4 cup green onion with 1-1/2 tablespoons dressing; arrange in the center of the prepared serving plate. Top with scallops, then arrange avocado slices around scallops. Drizzle 1/2 tablespoon dressing over avocado and scallops. Sprinkle avocado and scallops with parsley. Dot with polenta cubes; scatter with several strips of bell pepper.