Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing

Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 5

Introduction

Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing is a delicious and refreshing dish that combines the creamy texture of avocado with the succulent taste of scallops. The honey-lemon garlic dressing adds a tangy and sweet flavor that complements the dish perfectly.

History

This recipe is a modern twist on traditional salad recipes, incorporating grilled avocado and scallops for a unique and flavorful dish. The combination of flavors and textures in this salad make it a popular choice for those looking for a light and healthy meal option.

Ingredients

Honey-lemon garlic dressing

1.5 cup honey
1.25 cup fresh lemon juice
8 cloves garlic, finely chopped
1 tbsp dijon mustard
1 tbsp salt
1 tsp freshly ground pepper
0.33 cup olive oil

Polenta squares

2 qt (1.89 liter) water
1 tbsp salt
2 cup polenta

Grilled avocado and scallop salad

5 scallops per serving (about 6 lb (2.72 kg)) sea scallops
olive oil, as needed
green lettuce leaves, as needed to line plates
salt, as needed
freshly ground black pepper, as needed
3 lb (1.36 kg) + 8 oz radicchio, finely shredded
1.2 lb (544 g) green onion, thinly sliced
polenta squares, as needed for garnish
orange bell pepper, cut in fine strips (about 0.13"), as needed for garnish
10 california avocados
fresh lemon juice, as needed
chopped fresh italian parsley, as needed for garnish

How to prepare

Just before serving, slice each avocado half into 5 slices and brush with lemon juice and olive oil.
Cover with plastic wrap.
To make the dressing, whisk together honey, lemon juice, garlic, salt, and pepper, then whisk in oil. Reserve.
Toss scallops with olive oil just to coat and reserve.

Polenta squares

Make polenta using 2 qt (1.89 liter) water, 1 tbsp salt, and 2 cups polenta.
On a buttered sheet pan, spread the hot cooked polenta into a square about 0.75 inch thick.
Let the polenta set until firm and cool, then cut into 1 inch squares.

Per serving

Line a large serving plate with lettuce leaves and reserve.
Lightly season 5 scallops and 4 slices of avocado with salt.
Grill the scallops until just firm to the touch, about 2 minutes total.
After 1 minute, grill the avocado slices until lightly browned.
Keep the scallops and avocado warm.
Meanwhile, deep fry 5 polenta cubes until golden brown and drain well. Reserve.
Toss 1.5 cups of radicchio and 0.25 cups of green onion with 1.5 tbsp of dressing, then arrange in the center of the prepared serving plate.
Top with the scallops, then arrange the avocado slices around the scallops.
Drizzle 0.5 tbsp of dressing over the avocado and scallops.
Sprinkle the avocado and scallops with parsley.
Dot with the polenta cubes and scatter with several strips of bell pepper.

Variations

Add grilled shrimp or chicken for a different protein option.
Substitute arugula or spinach for the lettuce leaves for a peppery flavor.

Cooking Tips & Tricks

Make sure to brush the avocado slices with lemon juice and olive oil before grilling to prevent them from browning too quickly.

- Grill the scallops just until they are firm to the touch to ensure they are cooked through but still tender.

- Deep fry the polenta squares until they are golden brown and crispy for added texture and flavor.

Serving Suggestions

Serve the Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing as a light and refreshing main course or as a starter for a larger meal.

- Pair with a crisp white wine or a light and fruity cocktail for a perfect summer dining experience.

Cooking Techniques

Grilling the avocado and scallops adds a smoky flavor to the dish and enhances the natural sweetness of the ingredients.

Ingredient Substitutions

Use maple syrup or agave nectar as a substitute for honey in the dressing.

- Substitute quinoa or couscous for the polenta squares for a different texture.

Make Ahead Tips

Prepare the honey-lemon garlic dressing and polenta squares in advance to save time when assembling the salad.

Presentation Ideas

Arrange the avocado slices and scallops in a visually appealing pattern on the serving plate for an elegant presentation. - Garnish with fresh herbs and a drizzle of the honey-lemon garlic dressing for added flavor and visual appeal.

Pairing Recommendations

Pair the Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing with a side of crusty bread or a light soup for a complete meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- Reheat the salad gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

- Each serving of Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing contains approximately 450 calories.

Carbohydrates

- Polenta squares: 2 cups of polenta contain approximately 160 grams of carbohydrates.

- Honey-lemon garlic dressing: 1.5 cups of honey contain approximately 342 grams of carbohydrates.

Fats

- Olive oil: 0.33 cup of olive oil contains approximately 71 grams of fat.

Proteins

- Scallops: 5 scallops contain approximately 20 grams of protein.

Vitamins and minerals

Avocado: Avocados are a good source of vitamins C, E, K, and B-6, as well as folate and potassium.

Alergens

This recipe contains garlic, which may be an allergen for some individuals.

Summary

This dish is a good source of protein, healthy fats, and vitamins, making it a nutritious and satisfying meal option.

Summary

Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing is a flavorful and nutritious dish that is perfect for a light and refreshing meal. The combination of grilled avocado, succulent scallops, and tangy dressing makes this salad a delicious and satisfying option for any occasion.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a warm summer day, and I was visiting my friend Martha in her cozy beach house by the sea. Martha was known for her delicious meals, and I always looked forward to trying out her new creations.

On that particular day, Martha surprised me with a Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing. I had never heard of such a combination before, but the moment I took my first bite, I was hooked. The creamy avocado paired perfectly with the tender scallops, and the tangy dressing added just the right amount of zest to the dish.

I couldn't wait to learn how to make it myself, so I asked Martha if she would be willing to share her recipe with me. With a twinkle in her eye, she agreed and invited me into her kitchen to show me the ropes.

First, we started by gathering all the ingredients we would need. Martha explained that the key to this dish was using fresh, high-quality ingredients. We picked out ripe avocados, plump scallops, and a variety of fresh herbs and vegetables from her garden.

Next, Martha showed me how to prepare the avocados for grilling. She carefully sliced them in half, removed the pit, and drizzled them with a bit of olive oil to ensure they wouldn't stick to the grill. Then, she seasoned them with a pinch of salt and pepper before placing them flesh-side down on the hot grill.

While the avocados were grilling, Martha turned her attention to the scallops. She explained that it was crucial to cook them quickly over high heat to ensure they remained tender and juicy. She seasoned them with a simple mixture of salt, pepper, and a touch of garlic powder before searing them in a hot skillet for just a few minutes on each side.

Once the avocados and scallops were done cooking, Martha showed me how to assemble the salad. She placed a bed of fresh greens on a large platter and arranged the grilled avocados and scallops on top. Then, she drizzled the whole dish with a homemade dressing made from honey, lemon juice, garlic, and a splash of olive oil.

As Martha and I sat down to enjoy our meal, I couldn't help but marvel at how such simple ingredients could come together to create such a flavorful and satisfying dish. I made a mental note to add this recipe to my collection and share it with my family and friends.

Over the years, I have made this Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing countless times. It has become a staple at family gatherings and dinner parties, and I always receive rave reviews whenever I serve it.

I am grateful to Martha for introducing me to this delicious recipe and for inspiring me to experiment with new flavors and ingredients in my own cooking. It just goes to show that you're never too old to learn something new in the kitchen. So next time you're looking for a fresh and flavorful dish to impress your guests, give this recipe a try. I guarantee it will become a favorite in no time.