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Warm Thai-Style Scallop & Mango Salad

By: Dole  
"Tender bay scallops are cooked until just done, then served warm with chunks of fresh mango, sliced cucumber, red bell pepper, fresh cilantro, and an Asian-style dressing for a refreshing tropical salad."

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Prep Time:
15 Min
Cook Time:
3 Min
Ready In:
18 Min

Servings  (Help)

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Original Recipe Yield 3 servings
 

Ingredients

  • 12 ounces bay scallops, rinsed and drained or medium shrimp, shelled and deveined
  • 6 tablespoons oriental chicken salad dressing, divided
  • 1 (5 ounce) package DOLE® Organic Spring Mix with Herbs or Baby Lettuces
  • 1 DOLE® Mango or Papaya, peeled, seeded, and chopped
  • 1 medium cucumber, peeled, seeded, and cut into half-slices
  • 1 red, yellow or green bell pepper, cut into julienne strips
  • 1/4 cup DOLE® Cilantro leaves

Directions

  1. Cook scallops in 1 tablespoon salad dressing for 2 to 3 minutes, or just until opaque. (If using shrimp, cook until shrimp turn pink and opaque.) Remove from heat.
  2. Toss together salad blend, mango, cucumber, bell pepper and cilantro leaves with 1/4 cup salad dressing. Spoon mixture onto three serving plates.
  3. Arrange scallops over each salad; drizzle remaining tablespoon of dressing over scallops.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 372 | Total Fat: 17.2g | Cholesterol: 68mg

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