Grilled Scallop-and-Mango Salad

Ingredients

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

How to Make It

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

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drained, Ripe Avocado, Scallops, wine vinegar