Grilled Scallop Salad Dinner

april 98

Grilled Scallop Salad

(makes 4 servings)

Vinaigrette:
4	tablespoons (60 ml) cider or malt vinegar
1	garlic clove, minced
1/2	teaspoon (2.5 ml) Dijon mustard
1	tablespoon (15 g) chopped fresh basil
1	tablespoon (15 g) chopped fresh oregano
1	tablespoon (15 g) chopped flat-leaf parsley
1	scallion, white part and 1 inch (2.5 cm) green, finely chopped
1/4	teaspoon (1.25 ml) salt (optional)
	freshly ground pepper
4	tablespoons (60 ml) olive oil
2	tablespoons (30 ml) water
	salt (optional) and freshly ground pepper
Scallop Salad:
1	pound (480 g) sea scallops
4	cups mesclun, about 4 ounces (120 g) or baby salad greens
1	6-ounce (180 g) red bell pepper, roasted, peeled, seeded, and cut into strips
1	6-ounce (180 g) yellow bell pepper, roasted, peeled, seeded, and cut into strips
1/4	cup (80 g) thinly sliced red onion
1	6-ounce (180 g) ripe tomato, seeded and diced
1	10-ounce (300 g) cucumber, peeled, seeded, and diced
1/4	cup (60 g) diced fresh fennel

1.	To make vinaigrette: place all ingredients except olive oil, water, salt, and pepper in a food processor or blender. Process until smooth. Slowly add the oil and water through the feed tube; process until well blended. Pulse once or twice again before using. Taste and add salt (if using) and pepper to taste.
2.	Dry the scallops with paper towels and grill or broil until opaque when cut, about 3 minutes per side. Set aside.
3.	Place the greens in a large salad bowl and top with the pepper, onion, tomato, cucumber, and fennel.
4.	Reserve 1 tablespoon (15 ml) of the vinaigrette. Drizzle the remaining vinaigrette over the greens mixture and toss.
5.	Divide the salad between 4 dinner plates and top with the grilled scallops. Drizzle with reserved dressing. Serve at once.

Per serving:	276 calories (48% calories from fat), 22 g protein, 15 g total fat (2.3 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 37 mg cholesterol, 223 mg sodium
Diabetic exchanges:	3 lean meat, 3 vegetable, 1 fat

Herbed Bruschetta

(makes 4 servings)

4	slices crusty Italian bread, cut 1/2 inch (1.25 cm) thick
	olive oil cooking spray
2	garlic cloves, peeled and cut in half
	freshly ground pepper
	chopped fresh basil and oregano

1.	Toast or grill the bread slices until lightly browned on both sides.
2.	Remove from heat and lightly coat with cooking spray.
3.	Rub with the cut garlic; top with pepper and chopped herbs. Again, spray with cooking spray. Cut in half and serve warm.

Per serving:	77 calories (12% calories from fat), 3 g protein, 1 g total fat (0.2 g saturated fat), 14 g carbohydrate, 1 g dietary fiber, 0 mg cholesterol, 166 mg sodium
Diabetic exchanges:	1 carbohydrate (1 bread/starch)

Raspberries and Crushed Meringue

(makes 4 servings)

3	cups (450 g) fresh raspberries
2	tablespoons (30 g) crushed baked meringue, made from a store bought baked meringue

1.	Place a layer of raspberries in 4 dessert cups. Top each with 1/2 tablespoon (7.5 g) of the crushed meringue.
2.	Cover with remaining raspberries and chill until ready to serve.

Per serving:	59 calories (7% calories from fat), 1 g protein, 1 g total fat (0 saturated fat), 14 g carbohydrate, 6 g dietary fiber, 0 cholesterol, 8 mg sodium
Diabetic exchanges:	1 carbohydrate (1 fruit)

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