A symphony of tropical flavors, this simple dish is an excellent source of the antioxidant mineral, selenium. A study published in the journal, Urology, found that men getting the least amount of selenium were four to five times more likely to develop prostate cancer than men getting the most.1 Choose sumptuous (and sustainable!) Weathervane scallops from northeast Pacific waters for this recipe. You can find them at VitalChoice.The Benefits
Excellent source of protein, selenium, vitamin A, vitamin C
Good source of magnesium, potassium, vitamin B12
Time to Table: 20 minutes
Serves: 4
Ingredients
1/3 cup diced peeled organic avocado
2 Tbsp chopped organic mango
2 Tbsp fresh organic lime juice
2 tsp organic olive oil
12 whole Weathervane sea scallops
1 cup diced fresh organic pineapple
2 tsp Caribbean fish spice
4 cups shredded organic Boston lettuce
Preparation
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, pineapple, and avocado in a large bowl. Combine mango, 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.
Nutrition Information
139.54 kcal Calories, 11.27 g Carbohydrate, 23.76 mg Cholesterol, 5.13 g Total Fat, 2.31 g Fiber, 13.4 g Protein, 120.99 mg Sodium, 5.28 g Sugars, 0.71g Saturated Fat, 0 g trans Fat, 3.08 g Monounsaturated fats, 0.78 g Polyunsaturated fats
Reference
Brooks JD et al. J Urol. 2001;166(6):2034-2038.
Recipe by Kelley Herring