Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing

Ingredients

 * HONEY-LEMON GARLIC DRESSING
 * 1 ½ Cups Honey
 * 1 ¼ Cups Fresh lemon juice
 * 8 cloves Garlic, chopped finely
 * 1 Tbsp Dijon mustard (strong)
 * 1 Tbsp Salt
 * 1 tsp Freshly ground pepper
 * 1/3 Cups Olive oil
 * 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 and 8 ounces Radicchio, finely shredded
 * 1 1/5 Pounds Green onion, sliced thinly
 * As needed for garnish Polenta squares*
 * As needed for garnish Orange bell pepper, cut in fine strips (about 1/8")
 * 10 California Avocados
 * As needed Fresh lemon juice
 * As needed for garnish Chopped, fresh Italian parsley
 * *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.

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

METHOD

To make dressing, whisk together honey, lemon juice, garlic, salt, and pepper; whisk in oil. Reserve.

Toss scallops with a olive oil just to coat; reserve.

PER ORDER

Line a large serving plate with lettuce leaves; reserve.

Lightly season 5 scallops and 4 slices avocado with salt.

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.

Meanwhile, deep fry 5 polenta cubes until golden brown; drain well. Reserve.

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.