Chile-Rubbed Grilled-Scallop Salad

By Lv2Cook

Ingredients

• 1/2 cup fresh lime juice
• 3 tablespoons sugar
• 2 tablespoons finely chopped unsalted dry-roasted peanuts
• 2 tablespoons fish sauce
• 1 tablespoon minced, peeled fresh ginger
• 3 garlic cloves minced
• 2 tablespoons finely chopped seeded serrano chile
• 1 tablespoon freshly cracked black pepper
• 1 1/2 pounds sea scallops
• Cooking spray
• 8 cups coarsely chopped napa (Chinese) cabbage
• 2 cups red bell pepper strips
• 1/2 cup finely chopped fresh basil
• 1/2 cup minced fresh cilantro
• 1/3 cup finely chopped fresh mint

Details

Servings 1

Preparation

Step 1

Combine first 6 ingredients in a small bowl; stir well. Set aside. Combine chile and cracked pepper; rub chile mixture into scallops. Thread scallops onto each of 4 (12-inch) skewers. Prepare grill. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove from heat; cool slightly.

Place cabbage and remaining ingredients in a large bowl; add lime dressing, tossing to coat. Divide cabbage mixture evenly among 4 plates. Top each with 1 kebab.

Serving Size: 5 ounces scallops, 2 cups cabbage mixture, and about 1/4 cup dressing