Grilled Scallops With Farro And Plum Salad Food

TURKEY CUTLETS WITH PLUM SALAD

Steps:

• Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
• Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
• Grill the turkey until cooked through, about 2 minutes per side.
• Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.

GRILLED SCALLOP SALAD

Steps:

• Heat a grill pan over high heat. In a small bowl, whisk together oil, orange juice, and vinegar; season with salt and pepper. Place watercress and fennel in a medium bowl, and toss with enough dressing to coat.
• Lightly brush scallops with olive oil, and season with salt and pepper. Grill scallops until just opaque, about 2 minutes per side.
• Divide greens evenly between four plates. Top with 3 scallops each. Drizzle with remaining dressing. Serve immediately.

GRILLED SCALLOPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

CARIBBEAN GRILLED SCALLOP SALAD

Steps:

• 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 red pepper flakes, if using).
• Add dressing to salad, and toss well.
• Place 1 1/2 cups salad into each of 4 bowls.
• Arrange 3 scallops over each salad.