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| | California Style-Scallop Salad (3 Pts)
3/4 pound scallops, 340g
1 1/2 cups of thawed frozen corn kernels
1 red pepper, seeded and diced
1 mango, peeled and diced
1/2 avocado, diced
Juice of 1 lemon
Juice of 1 lime
4 cups mesclun lettuce
2 tablespoon chopped cilantro
Spray a medium nonstick skillet with cooking spray and heat. Sauté scallops until just opaque, 3 to 4 minutes. Meanwhile, in a medium bowl, mix corn, bell pepper, mango, avocado, lemon juice and lime juice. Add scallops and toss to combine. Divide lettuce among 4 plates. Top with scallop salad, then sprinkle with cilantro.
Nutritional profile per serving: Calories 204, Total fat 2g, Saturated fat0g, Cholesterol 28mg, Sodium 387mg, Carbohydrate 33g, Fiber 4g, Protein 18g,
Shared by: Patty McDuffy, Patty's diet recipes Serving Size: 4
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