Spicy Scallop Salad

Serves 4

Ingredients

• 2 tsp cayenne pepper;
• 2 tsp freshly ground black pepper;
• 1 tsp sea salt;
• 1 lb small sea or bay scallops;
• 3 tbsp lemon juice (about 1.5 lemons);
• 1 tbsp mayonnaise, optional;
• Pinch of cayenne pepper;
• 1 tsp Dijon;
• 1 clove garlic, minced;
• 1/2 cup olive oil;
• 2 big handfuls of mixed greens;
• 1 red bell pepper, seeded and cut into strips;
• 1 avocado, cubed;
• Sea salt and freshly ground black pepper to taste;
• 3 tbsp olive oil or other cooking fat;

Preparation

1. Get your chopping done first and save the scallops for last to ensure they are still warm upon serving.
2. Combine mixed greens, peppers and avocado in a large bowl and set aside.
3. In a small bowl, prepare the vinaigrette by whisking together the lemon juice, mayonnaise, mustard, cayenne and salt and pepper to taste. Once combined, slowly mix in the olive oil.
4. In a bowl large enough to hold the scallops, mix the cayenne, salt and pepper.
5. Rinse the scallops and lightly pat dry.
6. Add the scallops to the mixture prepared in step 4 and ensure that they are evenly coated.
7. Over medium heat, heat a skillet and melt the cooking fat in preparation for searing the scallops. Your skillet must be hot prior to adding the scallops; however, do not allow the cooking fat to burn.
8. Place the scallops in the pan and cook for about two minutes per side, until they are opaque white and just cooked through.
9. Add the scallops to the bowl of mixed greens and veggies, and add the dressing over top. Serve while the scallops are still warm.

There you have it! A quick and easy salad that will help limit your time in the kitchen and keep you under the sun longer.

More recipes like this at Paleo Diet Lifestyle!

Fire-Seared Antipasto Salad

Trying to impress some Summer guests? Give this one a try...

YIELD: 4 servings (serving size: about 4 ounces eggplant, 1 tomato half, 2 bell pepper halves, 1/2 zucchini, 1/4 onion, 1 ounce prosciutto, 1/4 ounce capocollo, 1/2 ounce mozzarella, 1 1/2 teaspoons basil, 1/2 teaspoon capers, 1 1/2 olives, and 1 tablespoon marinade)
COURSE: Appetizers

Ingredients

• Dressing:
• 6 tablespoons fresh lemon juice
• 3 tablespoons balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 2 garlic cloves, minced
• Vegetables:
• 3 plum tomatoes, halved
• 2 red bell peppers, quartered and seeded
• 2 yellow bell peppers, quartered and seeded
• 2 zucchini, cut lengthwise into 1/2-inch-thick slices
• 1 red onion, cut into 1/2-inch-thick slices
• 1 (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
• Cooking spray
• Garnishes:
• 4 ounces prosciutto, thinly sliced
• 1 ounce capocollo, thinly sliced
• 2 ounces fresh mozzarella cheese, thinly sliced
• 2 tablespoons chopped fresh basil
• 2 teaspoons capers
• 6 green olives, sliced
• 1/8 teaspoon kosher salt

Preparation

1. Prepare grill to medium-high heat.
2. To prepare dressing, combine first 5 ingredients in a bowl, stirring with a whisk.
3. To prepare vegetables, brush 1/4 cup dressing evenly over tomatoes, peppers, zucchini, onion, and eggplant. Place vegetables on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly charred. Arrange vegetables on platter; brush with remaining dressing. Arrange prosciutto, capocollo, and cheese on platter. Sprinkle platter with basil, capers, olives, and 1/8 teaspoon salt.

Wine note: Easy-going tannins make northern Italy's Valpolicella the go-to red wine for cured meats. Without the use of oak, Tenuta Sant'Antonio Nanfré Valpolicella 2007 ($13) lets its fruit flavors shine. The cherry flavors and earthy notes meld beautifully with the charred vegetables. —Jeffery Lindenmuth

Nutritional Information

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• Amount per serving
• Calories: 291
• Fat: 13.2g
• Saturated fat: 4.6g
• Monounsaturated fat: 5.5g
• Polyunsaturated fat: 1.6g
• Protein: 15.6g
• Carbohydrate: 32g
• Fiber: 10.1g
• Cholesterol: 36.2mg
• Iron: 2.3mg
• Sodium: 986mg
• Calcium: 147mg

Loving the Summer suggestions from Cooking Light!

Grilled Tomato and Zucchini Salad

Spring is here and it is getting warmer out. Get your grill out and make this simple grilled zucchini salad. This is a great zero point side dish.

• 2 medium zucchini
• 2 tomatoes
• cooking spray
• kosher salt
• freshly ground black pepper
• a few sprigs fresh parsley

Heat

your grill to high flame.

Wash zucchini and trim off the ends. Using a mandolin or vegetable peeler slice the zucchini lengthwise in thin slices. Lightly spray with cooking spray and season with salt and pepper, to taste. Grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove and put on a platter and let cool slightly. Cut up tomatoes in large chunks, season with salt and pepper to taste. Arrange on a platter with zucchini and garnish with parsley sprigs. Serves 6. 0pts for Weight Watchers

Find more recipes like this at Gina's Skinny Recipes! Enjoy!