Instructions

1: Coat a medium nonstick skillet with cooking spray and warm over medium-high heat.

2:. Saute scallops until just opaque, about 3 to 4 minutes.

3: Meanwhile, in a medium bowl, mix together corn, pepper, mango, avocado, lemon juice and lime juice. Add scallops and toss to combine.

4:Divide lettuce among 4 plates. Top with scallop salad, then sprinkle with cilantro.

Ingredients

3/4 pound scallops

1 1/2 cups frozen corn kernels thawed

1 medium red bell pepper seeded and diced

1 medium mango peeled and diced

1/2 medium avocado

3 tablespoons fresh lemon juice

4 cups lettuce leaf

2 tablespoons cilantro chopped

2 tablespoons lime

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, Global Fusion Americana, Recipes