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

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.
 * 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.
 * 9) After 1 minute, grill avocado slices until lightly browned.
 * 10) Keep Scallops and avocado warm.
 * 11) Meanwhile, deep fry 5 polenta cubes until golden brown; drain well. Reserve.
 * 12) 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.
 * 13) Top with Scallops, then arrange avocado slices around Scallops.
 * 14) Drizzle 1/2 tablespoon dressing over avocado and Scallops.
 * 15) Sprinkle avocado and Scallops with parsley.
 * 16) Dot with polenta cubes; scatter with several strips of bell pepper.
 * 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.