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Grilled Cumin-Scallop Salad

 



 

A light and refreshing seafood salad to revive you after a long day in the sun—or better yet, prepare this seaside on a portable grill.



8 tablespoons olive oil, divided
1-1/2 tablespoons white wine vinegar
2 teaspoons freshly ground cumin seeds
Salt and pepper
1 pound sea scallops
4 green onions, trimmed and chopped
1 large tomato, peeled, seeded, and chopped
1 head Bibb lettuce (about 1/4 pound)


In a medium bowl combine 6 tablespoons of the oil, vinegar, cumin, and salt and pepper to taste. Cover and store in refrigerator until chilled.

Thread scallops on skewers; brush with remaining 2 tablespoons oil. Place skewers in center of cooking grate. Grill 6 to 8 minutes or until scallops are opaque, turning once halfway through grilling time.

Remove scallops from skewers; allow to cool. Add scallops, green onions, and tomato to chilled dressing; toss well. Serve on a bed of Bibb lettuce on individual plates.

Makes 4 servings.

Note: If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.