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Warm Thai-Style Scallop & Mango Salad

Warm Thai-Style Scallop & Mango Salad

"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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18 m servings 372 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 735 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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