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Ingredients

• 4 medium dry sea scallops, quartered
• 1 small ruby-red grapefruit
• 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
• 8 large jumbo shrimp, cleaned and shelled
• 1 small head romaine lettuce, shredded (about 3 cups)
• 6 cherry tomatoes, halved
• 1 small avocado, peeled, pitted and diced

Description

A Seafood Salad Recipe For Shrimp, Scallop And Crabmeat Salad

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