Curried Fruit Salad With Scallops

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 8 large Bibb lettuce leaves
• 1 tablespoon orange juice
• 1 tablespoon lime juice
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon dark brown sugar
• 1/8 teaspoon salt
• 1/8 teaspoon curry powder
• Dash of black pepper
• 2 cups chopped peeled mango
• 1/2 cup chopped red onion
• 1 teaspoon minced fresh cilantro
• 1 1/2 pounds sea scallops
• 1 tablespoon lime juice
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• Cooking spray

Directions

1. Arrange 2 lettuce leaves on each of 4 plates.
2. Combine orange juice and next 6 ingredients in a medium bowl; stirring well with a whisk.
3. Add mango, onion, and cilantro to juice mixture; toss gently to coat.
4. Spoon mango mixture evenly onto lettuce leaves.
5. Drizzle scallops with 1 tablespoon lime juice; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
6. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
7. Add scallops; cook 4 minutes on each side or until lightly browned.
8. Arrange scallops over salads.

Yield: 4 servings (serving size: 5 ounces scallops and 2 cups salad)