Pineapple & Mango Scallop Salad

Pineapple & Mango Scallop Salad




1 pound fresh scallops

1 large can pineapple spears

2 tablespoons white wine vinegar

1 1/2 teaspoons sugar

1 1/2 teaspoons lime juice

1 teaspoon cornstarch

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cumin

1 cup fresh sugar snap peas

1 romaine lettuce leaves

1 medium mango, seeded, peeled, and sliced

1 carrot, finely shredded


For dressing, drain pineapple, reserving 1/3 cup of the juice. In a small saucepan combine the reserved pineapple juice, the white wine vinegar, sugar, lime peel, lime juice, cornstarch, cinnamon, and cumin. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; cool.

In a small saucepan cook sugar snap peas in a small amount of boiling water for 1 minute. Drain and cool.

Rinse scallops; pat dry with paper towels. Cut any large scallops in half. Cook scallops in boiling, lightly salted water for 1 to 3 minutes or until scallops turn opaque. Drain.

Line 4 dinner plates with lettuce leaves. Arrange scallops on one side of each plate. Starting from scallops, fan out pineapple spears, mango slices, and sugar snap peas on other side of each plate.

Drizzle the dressing over salads. Sprinkle with shredded carrot.

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