10-12cupsof salad mixbaby lettuce and arugula is what I used
1firm but ripe avocadocubed
1cred grape or small cherry tomatoessliced in half
1cbell pepperdiced (I use red)
¼red onionthinly sliced
1medium mangocubed
4tablespoontoasted coconut flakesunsweetened
1lblarge divers scallopsabout 10, rinsed and dried
Sea salt and pepper
For the dressing
4-6tablespoongrapeseed oil
Zest and juice of one lime
2teaspoonhoney
2tablespooncoconut balsamic vinegaror white balsamic or white wine vinegar
4tablespoonroughly chopped cilantro
Sea salt and ground black pepper to taste
Instructions
Instructions:
Preheat the grill and prep with oil so the scallops don’t stick
Toast the coconut in a skillet on the stove stirring for 3-5 min until starting to brown. Don't burn!!
Prepare the dressing. Combine all the ingredients in a blender or magic bullet and blend well. Set aside
Set out two large salad bowls and divide the lettuce between the two, divide the toppings amongst them as well.
Rinse and pat dry the scallops, season with salt and pepper. Place on the preheated, seasoned grill and cook 2-3 min, Turn and cook another 2-3 min or until cooked through. Remove from grill and let cool for a minute or two
Divide the scallops between the salads and top with the toasted coconut and drizzle with the dressing.
Notes
Notes The dressing can be easily doubled or tripled and works great as a marinade for other fish, shrimp or chicken