Grilled Scallop-and-Mango Salad

By jeknudson

Ingredients

• 1/4 1/4 1/4 cup whole buttermilk
• 1/4 1/4 1/4 cup whole buttermilk
• 1/4 1/4 1/4 cup whole buttermilk
• 2 2 2 tablespoons mayonnaise
• 2 2 2 tablespoons mayonnaise
• 2 2 2 tablespoons mayonnaise
• 1 1 1 tablespoon white wine vinegar
• 1 1 1 tablespoon white wine vinegar
• 1 1 1 tablespoon white wine vinegar
• 1 1/2 1 1/2 1/2 teaspoon chopped fresh tarragon
• 1 1/2 1 1/2 1/2 teaspoon chopped fresh tarragon
• 1 1/2 1 1/2 1/2 teaspoon chopped fresh tarragon
• 1 1 1 teaspoon grated garlic (from 1 small garlic clove)
• 1 1 1 teaspoon grated garlic (from 1 small garlic clove)
• 1 1 1 teaspoon grated garlic (from 1 small garlic clove)
• 1/2 1/2 1/2 teaspoon kosher salt, divided
• 1/2 1/2 1/2 teaspoon kosher salt, divided
• 1/2 1/2 1/2 teaspoon kosher salt, divided
• 1/4 1/4 1/4 teaspoon black pepper, divided
• 1/4 1/4 1/4 teaspoon black pepper, divided
• 1/4 1/4 1/4 teaspoon black pepper, divided
• 2 2 2 tablespoons olive oil
• 2 2 2 tablespoons olive oil
• 2 2 2 tablespoons olive oil
• 1 1 1 pound bay scallops, drained
• 1 1 1 pound bay scallops, drained
• 1 1 1 pound bay scallops, drained
• 12 12 12 (6-inch) wooden skewers
• 12 12 12 (6-inch) wooden skewers
• 12 12 12 (6-inch) wooden skewers
• 1 1 1⁄2-inch-thick 1 firm ripe mango, peeled and sliced into 1⁄2-inch-thick planks (about 1 cup)
• 1 1 1⁄2-inch-thick 1 firm ripe mango, peeled and sliced into 1⁄2-inch-thick planks (about 1 cup)
• 1 1 1⁄2-inch-thick 1 firm ripe mango, peeled and sliced into 1⁄2-inch-thick planks (about 1 cup)
• 5 5 8 ounces (about 8 heads) Little Gem lettuce, separated into leaves (5 cups)
• 5 5 8 ounces (about 8 heads) Little Gem lettuce, separated into leaves (5 cups)
• 5 5 8 ounces (about 8 heads) Little Gem lettuce, separated into leaves (5 cups)
• 1 1 1⁄2-inch medium-size ripe avocado, cut into 1⁄2-inch cubes (1⁄2 cup)
• 1 1 1⁄2-inch medium-size ripe avocado, cut into 1⁄2-inch cubes (1⁄2 cup)
• 1 1 1⁄2-inch medium-size ripe avocado, cut into 1⁄2-inch cubes (1⁄2 cup)
• 1 1 1 small radish, thinly sliced (1⁄3 cup)
• 1 1 1 small radish, thinly sliced (1⁄3 cup)
• 1 1 1 small radish, thinly sliced (1⁄3 cup)

Details

Adapted from southernliving.com

Preparation

Step 1

Step 1
Whisk together buttermilk, mayonnaise, white wine vinegar, tarragon, garlic, 1⁄4 teaspoon of the salt, and 1⁄8 teaspoon of the pepper in a small bowl. Slowly drizzle oil into mixture, whisking constantly, until combined.

Step 2
Measure 2 tablespoons of buttermilk dressing into a medium bowl. (Reserve the remaining dressing for serving.) Add scallops to bowl, and toss to coat. Marinate at room temperature 10 minutes. Thread scallops onto skewers (about 5 per skewer). Discard marinade.

Step 3
Preheat a gas grill to high (450°F to 500°F). Place mango planks on oiled grates. Grill, uncovered, until slightly charred, 1 to 2 minutes per side. Remove mango from grill; cut into 1⁄2-inch cubes. Set aside. Re-oil grates; place scallop skewers on grill. Grill, uncovered, until charred, about 1 minute per side.

Step 4
Line a platter with lettuce. Top with mango, avocado, radish, and scallop skewers. Sprinkle salad with remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Drizzle with reserved dressing, and serve immediately.