1 Each(s) large red bell pepper, seeded, roasted, peeled, chopped
1 Each(s) large clove garlic, chopped coarse
1/2 Each(s) large cucumber
1 Each(s) large tomato, peeled, seeded, chopped coarse
3 Tablespoon(s) wine vinegar
3 Tablespoon(s) lemon juice
3/4 Cup(s) olive oil
6 Tablespoon(s) olive oil
40 Each(s) large shrimp
16 Each(s) large sea scallops (not those puny bay scallops puh-lease!)
2 Tablespoon(s) fresh chives
3 Each(s) avocados, pitted, flesh scooped into balls
6 Cup(s) mesclun (goes great w/green and red leaf lettuce)
Vinaigrette: Blend first six ingredients until smooth. Pour in 3/4 cup oil in a stream while blending. May be made up to 8 hours in advance.
Salad: Heat 1-1/2 tablespoon olive oil on high but not smoking. Saute 1/2 the shrimp in 1-2 minutes. Transfer to bowl and do the same wiht the other 1/2 shrimp and 1-1/2 tablespoon oil. Transfer to bowl and wipe out pan. Do the scallops the same way, 30 seconds to 1 minute. Gently toss seafood with chives and avocado balls. Spoon onto mesclun and top with vinaigrette.