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Nutrition Facts
Serving Size 240 g
(Approx. 4 Servings)
Amount Per Serving
Calories 180 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 180 mg 8%
Total Carbohydrate 16 g 5%
Dietary Fiber 6 g 24%
Sugars 7 g
Protein 11 g
Vitamin A 80% Iron 8%
Vitamin C 90% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Scallops with Grapefruit Vinaigrette

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
4  People


Recipe makes 4 Servings

12 large diver scallops, remove crescent shaped tendon or "foot" from each scallop
1 grapefruit, sliced in half and juiced
1/2 Tsp Dijon mustard
2 Tbsp olive oil
1 green onions
2 bacon slices, cooked and chopped
11 Oz H-E-B Field Greens
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Pat scallops dry with paper towels and place on a baking rack and refrigerate.
Preheat grill to medium-high.
Meanwhile, place juice, mustard and olive oil in a container with a lid. Shake until well combined.
Place scallops and green onions on hot grill and cook 2 minutes per side. Remove from grill and keep warm.
Chop grilled green onions and place in a large bowl. Add bacon, mixed greens and grapefruit vinaigrette. Toss to coat.
Divide salad among 4 plates and top each with 3 scallops.



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