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GRILLED AVOCADO AND SCALLOP SALAD WITH HONEY-LEMON GARLIC DRESSING
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  • Preparation

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  • Cook Time

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  • Total Time

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Ingredients

  • 0.000

    HONEY-LEMON GARLIC DRESSING

  • 1.500 1 ½ cups
    Honey
  • 1.250 1 ¼ cups
    Fresh lemon juice
  • 8.000 8
    cloves Garlic, chopped finely
  • 1.000 1 Tbsp.
    Dijon mustard (strong)
  • 1.000 1 Tbsp.
    Salt
  • 1.000 1 tsp.
    Freshly ground pepper
  • 0.333 ⅓ cup
    Olive oil
  • 0.000

    GRILLED AVOCADO AND SCALLOP SALAD

  • 5.000 5
    scallops per serving (about 6 pounds) Sea Scallops
  • 0.000
    As needed Olive oil
  • 0.000
    As needed to line plates Green lettuce leaves
  • 0.000
    As needed Salt
  • 0.000
    As needed Freshly ground black pepper
  • 3.000 3 lbs.
    and 8 ounces Radicchio, finely shredded
  • 1.200 1 1⁄5 lbs.
    Green onion, sliced thinly
  • 0.000
    As needed for garnish Polenta squares*
  • 0.000
    As needed for garnish Orange bell pepper, cut in fine strips (about 1/8")
  • 10.000 10
    California Avocados
  • 0.000
    As needed Fresh lemon juice
  • 0.000
    As needed for garnish Chopped, fresh Italian parsley
  • 0.000
    *Make polenta using 2 quarts water, 1 tablespoon salt, and 2 cups polenta. On a buttered sheet pan, spread hot cooked polenta into a square about 3/4-inch thick. Let polenta set until firm and cool. Cut into 1-inch squares.

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Instructions

  1. Just before service, slice each avocado half in 5 slices; brush with lemon juice and olive oil. Cover with plastic wrap.
  2. METHOD
  3. To make dressing, whisk together honey, lemon juice, garlic, salt, and pepper; whisk in oil. Reserve.
  4. Toss scallops with a olive oil just to coat; reserve.
  5. PER ORDER
  6. Line a large serving plate with lettuce leaves; reserve.
  7. Lightly season 5 scallops and 4 slices avocado with salt.
  8. Grill scallops until just firm to the touch, about 2 minutes total. After 1 minute, grill avocado slices until lightly browned. Keep scallops and avocado warm.
  9. Meanwhile, deep fry 5 polenta cubes until golden brown; drain well. Reserve.
  10. Toss 1-1/2 cups radicchio and 1/4 cup green onion with 1-1/2 tablespoons dressing; arrange in the center of the prepared serving plate. Top with scallops, then arrange avocado slices around scallops. Drizzle 1/2 tablespoon dressing over avocado and scallops. Sprinkle avocado and scallops with parsley. Dot with polenta cubes; scatter with several strips of bell pepper.

Nutrition information per serving

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