Excellent served for a main course lunch

Servings: 4

• 12 large sea scallops (about 1 1/2 pounds)
• 2 teaspoons fish rub, divided (we used Emeril's)
• Cooking spray
• 5 (1/2-inch) slices fresh pineapple
• 4 cups gourmet salad greens or mixed salad greens
• 4 cups torn Boston lettuce (about 2 small heads)
• 1/3 cup diced peeled avocado
• 2 tablespoons mango chutney
• 2 tablespoons fresh lime juice
• 2 teaspoons olive oil

Prepare grill to high heat.

Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.

Combine salad greens, lettuce, pineapple, and avocado in a large bowl.

Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl. Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.

Per Serving): 278 Calories; 6g Fat (20.1% calories from fat); 1g Saturated Fat; 31g Protein; 25g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 329mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010