Salad of grilled shellfish in the Caribbean

43 g 12 large sea scallops (about)

2 h. l. seasoning for fish (eg, Emeril's Fish Rub)

Non-stick spray

5 pieces (1.3 cm) of fresh pineapple

4 glass salad mix

4 glass shredded lettuce Boston (about 2 small heads)

1/3 glass avocado, peeled, diced

2 Art. l. mango chutney

2 Art. l. fresh lime juice

2 h. l. olive oil

Preheat the grill.

Pat the scallops with a paper towel. Evenly sprinkle the scallops 1.5 tsp. Fish spices. Spray a non-stick spray them and place on grill grate. Fry on each side for three minutes or until done. Remove the scallops from the grate. Put the pineapple and cook them for two minutes on each side. Remove the pineapple and cut off the grill.

Mix in a large bowl, mix salad, lettuce, pineapple and avocado.

Chop large chunks chutney. Mix in a small bowl chutney, lime juice, olive oil and the remaining half a spoon of fish seasoning. Add the sauce to the salad, mix well. Take 4 plates and each put 1.5 cups of salad. Top with three scallops.

How to choose aerogrill. We will tell.