Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing

Honey-lemon garlic dressing

 * 1½ cups honey
 * 1¼ cups fresh lemon juice
 * 8 cloves garlic, chopped finely
 * 1 Tbsp Dijon mustard (strong)
 * 1 Tbsp salt
 * 1 tsp freshly ground pepper
 * ⅓ cups olive oil

Polent squares

 * 2 quarts water
 * 1 tablespoon salt
 * 2 cups polenta

Grilled avocado and scallop salad

 * 5 scallops per serving (about 6 pounds) sea scallops
 * as needed olive oil
 * as needed to line plates green lettuce leaves
 * as needed salt
 * as needed freshly ground black pepper
 * 3 pounds + 8 ounces radicchio, finely shredded
 * 1⅕ Pounds green onion, sliced thinly
 * as needed for garnish polenta squares
 * as needed for garnish orange bell pepper, cut in fine strips (about ⅛")
 * 10 California avocados
 * as needed fresh lemon juice
 * as needed for garnish chopped, fresh Italian parsley

Directions

 * 1) Just before service, slice each avocado half in 5 slices; brush with lemon juice and olive oil.
 * 2) Cover with plastic wrap.
 * 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.

Polenta squares

 * 1) Make polenta using 2 quarts water, 1 tablespoon salt, and 2 cups polenta.
 * 2) On a buttered sheet pan, spread hot cooked polenta into a square about ¾-inch thick.
 * 3) Let polenta set until firm and cool. Cut into 1-inch squares.

Per serving

 * 1) Line a large serving plate with lettuce leaves; reserve.
 * 2) Lightly season 5 scallops and 4 slices avocado with salt.
 * 3) Grill Scallops until just firm to the touch, about 2 minutes total.
 * 4) After 1 minute, grill avocado slices until lightly browned.
 * 5) Keep scallops and avocado warm.
 * 6) Meanwhile, deep fry 5 polenta cubes until golden brown; drain well. Reserve.
 * 7) Toss 1½ cups radicchio and ¼ cup green onion with 1½ tablespoons dressing; arrange in the center of the prepared serving plate.
 * 8) Top with scallops, then arrange avocado slices around scallops.
 * 9) Drizzle ½ tablespoon dressing over avocado and scallops.
 * 10) Sprinkle avocado and scallops with parsley.
 * 11) Dot with polenta cubes; scatter with several strips of bell pepper.