Prep Time: 10 min. • Cook Time: 5 min.
Preheat the grill to medium. Peel oranges with a knife and cut into segments. Cut avocado in half, remove pit and cut into ¼-inch dice. Peel the onion and cut into ¼-inch dice. Toss the scallops in the mayo and a pinch of salt and pepper until evenly coated.
In a mixing bowl, combine the orange, avocado, onion, 1 tablespoon of red wine vinegar, ½ teaspoon of salt, and ¼ teaspoon of pepper. Gently toss together until everything is well mixed.
Place the scallops on the preheated grill. Cook for 2 minutes on each side.* Spoon the salsa on top of scallops and garnish with arugula leaves.
*For food safety, cook scallops until opaque.
Approximate Nutritional Information (Per serving):
Calories 300, Fat 19g, Sat Fat 3g, Trans Fat 0g, Cholesterol 35mg, Sodium 970mg, Total Carbohydrate 16g, Fiber 5g, Sugars 6g, Protein 16g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Dairy-Free, Soy-Free