Ingredients

• 12 large sea scallops, side muscles trimmed, halved horizontally
• 8 metal skewers
• Vegetable oil
• Kosher salt and freshly ground black pepper
• 1 avocado, peeled, seeded, and diced into bite-size chunks
• 1 Granny Smith apple, seeded and sliced into segments
• 1 yellow (or red beefsteak) tomato, seeded and diced
• 8 red grape tomatoes, halved
• 2 large handfuls baby arugula
• Extra virgin olive oil
• White balsamic vinegar
• 1 lime

Instructions

1. Thread the scallops onto the skewers (3 to a skewer) and coat the scallops lightly with vegetable oil.
2. Sprinkle with salt and pepper.
3. Light a fire in a charcoal or gas grill.
4. Grill until the scallops are just opaque in the center, occasionally brushing with more oil, about 3 minutes per side.
5. Set aside
6. In a large bowl, combine the diced avocado with the apple, tomatoes, and baby arugula.
7. Add olive oil, vinegar, and a bit of fresh lime juice and toss to mix.
8. Top with the grilled scallops.
9. Mix once and serve immediately either on a platter or individual plates.