Seafood kabob salad - gh_9407
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lg sea scallops |
| 1 | pounds | Skinless salmon J71lct |
| 2 | larges | Red peppers |
| ⅓ | cup | Chutney |
| ¼ | cup | Lemon juice |
| 1¼ | teaspoon | Salt |
| 1 | teaspoon | Curry powder |
| 6 | eaches | 9\" bamboo skewers |
| 2 | tablespoons | Olive or salad oil |
| 1 | Head red leaf lettuce | |
| 1 | bunch | Watercress |
| ½ | pounds | Green grapes |
Directions
ABOUT 45 MINUTES BEFORE SERVING: 1. Rinse scallops with running cold water to remove sand from crevices. Cut salmon into 12 chunks. Cut each red pepper into 8 pieces.
2. In blender at high speed or in food processor with knife blade attached, blend chutney, lemon juice, and salt until smooth. Reserve 3 tablespoons chutney mixture; pour remaining mixture into bowl; stir in curry powder.
3. Toss scallops, salmon, and red pepper with chutney mixture in bowl.
4. Preheat broiler if manufacturer directs. On bamboo skewers, alternately thread scallops, red pepper, and salmon. Place skewers in broiling pan without the rack. Place pan in broiler at closest position to source of heat; broil 7 to 8 minutes, turning skewers once, until fish flakes easily when tested with a fork and scallops turn opaque throughout.
5. In lg bowl, with wire whisk or fork, slowly beat olive or salad oil into reserved chutney mixture until dressing thickens slightly.
Tear red leaf lettuce into bite-size pieces; toss lettuce leaves, watercress, and green grapes in chutney dressing in lg bowl.
6. Mound salad greens on lg platter. Top salad with seafood kabobs.
Pour any drippings from seafood kabobs over salad.
Each serving: About 295 calories, I 0 g fat, 67 mg Cholesterol, 640 mg sodium