California Scallop Salad POINTS® value | 4 Servings | 4 Preparation Time | 8 min Cooking Time | 6 min Level of Difficulty | Moderate main meals | You can use bay, calico or sea scallops in this refreshing salad. It also works well with shrimp, crab, surimi or any combination of seafood — use whatever is fresh and available. Ingredients: 3/4 pound scallops 1 1/2 cup frozen corn kernels, thawed 1 medium sweet red pepper(s), seeded and diced 1 medium mango(es), peeled and diced 1/2 medium Chiquita California Avocado(s) 3 Tbsp fresh lemon juice 2 Tbsp fresh lime juice 4 cup lettuce, mesclun 2 Tbsp cilantro, chopped

Directions: Coat a medium nonstick skillet with cooking spray and warm over medium-high heat. Sauté scallops until just opaque, about 3 to 4 minutes. Meanwhile, in a medium bowl, mix together corn, pepper, mango, avocado, lemon juice and lime juice. Add scallops and toss to combine. Divide lettuce among 4 plates. Top with scallop salad, then sprinkle with cilantro.