Caribbean Grilled Scallop Salad

12 large sea scallops(about 1 1/2 pounds)
2 teaspoons fish dry rub seasonings,
divided (such as Emeril's)
cooking spray
5 slices fresh pineapple (1/2-inch)
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

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 red pepper flakes, if using).
Add dressing to salad, and toss well.
Place 1 1/2 cups salad into each of 4 bowls.
Arrange 3 scallops over each salad.