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Ingredients

• 4   medium dry sea scallops, (see Ingredient note), quartered (about 3 ounces), tough muscle removed
• 1   small grapefruit, preferably ruby-red
• 1   small shallot, minced
• 3 tablespoons  white-wine vinegar
• 1 teaspoon  Dijon mustard
•   Salt, to taste
• 1/4 teaspoon  freshly ground pepper
• 2 tablespoons  extra-virgin olive oil
• 6 ounces  lump crabmeat
• 1 small head  romaine lettuce, shredded (about 3 cups)
• 6   cherry tomatoes, halved (see Tip)
• 1   small avocado, peeled, pitted and diced

Description

Crab And Scallops Combine With Creamy Avocados And A Spiky Orange Dressing For A Salad That's Light, Summery And Very Fast. The Recipe Can Be Easily Doubled Or Tripled.

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