1: Coat a medium nonstick skillet with cooking spray and warm over medium-high heat.
2:. Saute scallops until just opaque, about 3 to 4 minutes.
3: Meanwhile, in a medium bowl, mix together corn, pepper, mango, avocado, lemon juice and lime juice. Add scallops and toss to combine.
4:Divide lettuce among 4 plates. Top with scallop salad, then sprinkle with cilantro.
3/4 pound scallops
1 1/2 cups frozen corn kernels thawed
1 medium red bell pepper seeded and diced
1 medium mango peeled and diced
1/2 medium avocado
3 tablespoons fresh lemon juice
4 cups lettuce leaf
2 tablespoons cilantro chopped
2 tablespoons lime