Grilled Scallop Salad Recipe

Grilled scallop salad
Ingredients: Makes 8 servings
24 large sea scallops
3 tablespoons avocado oil
1 tablespoon roasted ground coriander, such as McCormick
2 teaspoons kosher salt, divided
1 (15.5 ounce) can chickpeas, drained, rinsed, and dried well
2 tablespoons extra virgin olive oil
1 large red bell pepper, cut in quarters and seeded
2 lemon, cut into 8 wedges each
2 (5 ounce) containers baby arugula
1 large cucumber, seeded and thinly sliced
Olive oil for drizzling

  • In a large bowl, combine scallops, avocado oil, coriader, and 1 teaspoon salt. Let stand at room temperature for 1 hour.
  • Preheat oven to 400 degree. Line a baking sheet with parchment peper.
  • In a small bowl, combine chickpeas, olive oil, and remaining 1 teaspoon salt, stirring to combine. Place chickpeas on prepared baking sheet.
  • Bake until chickpeas are crisp, 12 to 16 minutes.
  • Spray grill rack with nonstick, non flammable cooking spray. Preheat grill to 400 to 450 degree. Grill lemon wedges until charred, 2 to 3 minutes per side. Grill scallops until nicely browned and nearly cooked through, 2 to 4 minutes per side. Slice into thin strips.
  • Divide arugula among 8 salad plates. Arrange scallops, chickpeas, bell pepper, cucumber, and grilled lemon wedges on arugula. Drizzle with olive oil, and squeeze with grilled lemon wedges. 

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