{"id":2007,"date":"2013-08-19T16:22:33","date_gmt":"2013-08-19T16:22:33","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=2007"},"modified":"2013-08-19T16:22:33","modified_gmt":"2013-08-19T16:22:33","slug":"grilled-scallop-salad","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/grilled-scallop-salad\/","title":{"rendered":"Grilled Scallop Salad"},"content":{"rendered":"<p><a href=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2013\/08\/grilled-scallop-salad-ck-x.jpg\"><img loading=\"lazy\" class=\"alignright  wp-image-2008\" alt=\"grilled-scallop-salad-ck-x\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2013\/08\/grilled-scallop-salad-ck-x.jpg\" width=\"336\" height=\"336\" srcset=\"https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2013\/08\/grilled-scallop-salad-ck-x.jpg 420w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2013\/08\/grilled-scallop-salad-ck-x-150x150.jpg 150w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2013\/08\/grilled-scallop-salad-ck-x-300x300.jpg 300w\" sizes=\"(max-width: 336px) 100vw, 336px\" \/><\/a>Grill scallops and cucumber for tasty toppings on this summer salad.<\/p>\n<p>Yield:\u00a04 servings<\/p>\n<p>Total:\u00a015 Minutes<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1\/2 teaspoon freshly ground black pepper, divided<\/li>\n<li>3\/8 teaspoon salt, divided<\/li>\n<li>12 large sea scallops (about 1 1\/2 pounds)<\/li>\n<li>1 English cucumber, halved lengthwise<\/li>\n<li>Cooking spray<\/li>\n<li>2 tablespoons fresh lime juice<\/li>\n<li>2 teaspoons extra-virgin olive oil<\/li>\n<li>4 cups torn romaine lettuce<\/li>\n<li>3 cups (1-inch) cubed seedless watermelon<\/li>\n<li>1\/4 cup fresh mint leaves, torn<\/li>\n<li>1\/2 peeled avocado, cut into 8 slices<\/li>\n<\/ul>\n<p>Preparation<\/p>\n<p>1. Preheat grill to medium-high heat.<\/p>\n<p>2. Sprinkle 1\/4 teaspoon pepper and 1\/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1\/4-inch slices.<\/p>\n<p>3. Combine remaining 1\/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1\/4 teaspoon freshly ground black pepper.<\/p>\n<p>Sustainable Choice: All scallops, whether farmed, diver-caught, or wild-caught, are great options.<\/p>\n<p><i>Recipe and photo from <a title=\"www.MyRecipes.com\" href=\"http:\/\/www.myrecipes.com\/recipe\/grilled-scallop-salad-50400000114432\/\" target=\"_blank\">www.MyRecipes.com<\/a>.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grill scallops and cucumber for tasty toppings on this summer salad. Yield:\u00a04 servings Total:\u00a015 Minutes Ingredients: 1\/2 teaspoon freshly ground black pepper, divided 3\/8 teaspoon salt, divided 12 large sea scallops (about 1 1\/2 pounds) 1 English cucumber, halved lengthwise Cooking spray 2 tablespoons fresh lime juice 2 teaspoons extra-virgin olive oil 4 cups torn [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Grilled Scallop Salad | Wine Blog from The International Wine of the Month Club<\/title>\n<meta name=\"description\" content=\"A 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