Ingredients Edit

Honey-lemon garlic dressing Edit

Polent squares Edit

Grilled avocado and scallop salad Edit

Directions Edit

  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 Edit

  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 Edit

  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.
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