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(Tad Seaborn for The Globe and Mail)
(Tad Seaborn for The Globe and Mail)

Scallop and grilled pineapple salad Add to ...

The weather might not say, “grill time” but that shouldn’t stop us. Put on a toque, light up the BBQ and scoot back inside. Slice up some juicy pineapple and head back out to the grill. In a few minutes you’ll have a warm, caramelized topping for a summery salad in full defiance of Mother Nature.

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  • Servings: 2

Salad

1 pineapple, cored and peeled

6 scallops

Salt and pepper

Oil

Salad greens

Green apple, sliced

Dressing

1 tablespoon apple cider vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

Fresh pepper

1 teaspoon honey

1/3 cup olive oil

1/2 small avocado

Method

To prep the salad: Slice half a cored and peeled pineapple into strips. Heat up your grill and sear until you see browning and grill marks. Flip and repeat on the other side. Season scallops with salt and pepper. In a hot, lightly oiled pan, sear them for about 1 minute on each side (until you see a golden crust).

For the dressing: Combine apple cider vinegar, Dijon mustard, salt, pepper, honey, olive oil and small avocado. Mix till smooth with an immersion blender.

Toss dressing with salad greens and lay pineapple and scallops on top. Garnish with thin, crunchy slices of green apple. Leftover dressing will store well in the fridge for a couple days.

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