This is a light salad that is perfect for a low calorie, low carb meal with almost 25 grams of protein.  The light lemon dressing can be used on other salads as well, as since it doesn't have much oil, it is perfect for anyone trying to watch their caloric intake!  Try this Seared Scallops and Grilled Vegetable Salad on a night when you want something special, but not a heavy meal.  

Ingredients:

• Scallops

• 8 ounces Asparagus

• 1 Red Pepper

• 12 ounces Mixed Baby Greens

Dressing:

• 1/4 Cup Lemon Juice

• 1 Tablespoon Olive Oil

• 1/2 teaspoon Lemon Zest

• 1/2 teaspoon Garlic Powder

• 1/4 teaspoon Salt

• Pepper

Blot Scallops with paper towels, place single layer on paper towels and sprinkle with salt to absorb most of the liquid.  While they are drying, spritz asparagus spears and whole red pepper with oil and place on grill until cooked through.  Place red pepper in paper bag and let rest.  

Prepare dressing by whisking all ingredients and set aside.  Remove red pepper from bag and remove charred outer peel and seeds, and cut into thin strips.  Cut asparagus into pieces.  

Blot off some of the salt on the scallops and spray pan with cooking spray or cooking oil.  Sear scallops on one side until they are golden brown, turn scallops and cook through.  Remove to paper towel until salad is prepared.  

Toss greens with salad dressing until completely covered.  Divide greens among plates and top with asparagus and red pepper, place scallops on top and serve.  

Servings 4, Calories 187, Fat 4.5g (sat fat 0.7g) Cholesterol 41mg, Sodium 840mg, Potassium 806mg, Total Carbs 13.8, Dietary Fiber 3.2g, Sugars 3.4g, Protein 23.6g

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