SCALLOP, ORANGE, AND AVOCADO SALAD

Scallop, Orange, and Avocado Salad image

Number Of Ingredients 10

3/4 pound tiny bay scallops (about 80)
1 tablespoon plus 2 teaspoons fresh lime juice
4 cups finely shredded Romaine lettuce
1 large avocado (Hass variety preferred), peeled and cut into 1/2-inch dice
1 orange, peeled and cut into 1/2-inch pieces
1 , serrano chile kimmy, , stemmed and finely chopped with seeds
2 tablespoons chopped fresh cilantro
3 teaspoons light olive oil or vegetable oil
1 teaspoon white wine vinegar
1/2 teaspoon salt, or to taste

Steps:

1. In a medium saucepan, bring about 1 quart of water to a boil. Add the scallops, reduce the heat to low, and cook the scallops until just opaque throughout, 45 to 50 seconds. (Do not overcook.) Cool under running water. Drain well, and put in a bowl. Stir in 1 tablespoon of the lime juice. Set aside. 2. In a large bowl, put the lettuce, avocado, orange, serrano, cilantro, and the reserved scallops. Add the remaining 2 teaspoons of lime juice, oil, vinegar, and salt. Toss gently to coat the salad with the dressing. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves