Grilled Scallop Salad

• 1/2 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon salt, divided
• 12 large sea scallops (about 1 1/2 pounds)
• 1 English cucumber, halved lengthwise
• Cooking spray
• 2 tablespoons fresh lime juice
• 2 teaspoons extra-virgin olive oil
• 4 cups torn romaine lettuce
• 3 cups (1-inch) cubed seedless watermelon
• 1/4 cup fresh mint leaves, torn
• 1/2 peeled avocado, cut into 8 slices

1. Preheat grill to medium-high heat.
2. Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.
3. Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.
4. Sustainable Choice: All scallops, whether farmed, diver-caught, or wild-caught, are great options.

freshly ground black pepper, salt, cucumber, cooking spray, lime juice, extravirgin olive oil, torn romaine lettuce, watermelon, fresh mint, avocado

Taken from www.myrecipes.com/recipe/grilled-scallop-salad (may not work)