Caribbean Grilled Scallop Salad

Ingredients

* 12 large sea scallops (about 1 1/2 pounds)
* 2 teaspoons fish rub, divided (such as Emeril's)
* Cooking spray
* 5 (1/2-inch) slices fresh pineapple
* 4 cups gourmet salad greens or mixed salad greens
* 4 cups torn Boston lettuce (about 2 small heads)
* 1/3 cup diced peeled avocado
* 2 tablespoons mango chutney
* 2 tablespoons fresh lime juice
* 2 teaspoons olive oil

Preparation

Prepare grill to high heat.

Pat scallops dry with a paper towel. Sprinkle 1 1/2 teaspoons fish rub evenly over scallops. Coat scallops with cooking spray. Place scallops on grill rack; grill 3 minutes on each side or until done. Remove scallops. Add pineapple to grill rack; grill 2 minutes on each side. Remove pineapple from grill; chop pineapple.

Combine salad greens, lettuce, pineapple, and avocado in a large bowl.

Chop large pieces of chutney. Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl. Add dressing to salad, and toss well. Place 1 1/2 cups salad into each of 4 bowls. Arrange 3 scallops over each salad.