Grilled Avocado and Scallop Salad with Honey-Lemon Garlic Dressing

Ingredients

1½ cups honey
1¼ cups fresh lemon juice
8 cloves garlic, chopped finely
1 Tbsp Dijon mustard (strong)
1 Tbsp salt
1 tsp freshly ground pepper
? cups olive oil
2 quarts water
1 tablespoon salt
2 cups polenta meal|polenta
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 + 8 ounces radicchio, finely shredded
1? Pounds green onions|green onion, sliced thinly
as needed for garnish #Polenta squares|polenta squares
as needed for garnish holland bell pepper|orange bell pepper, cut in fine strips (about ?")
10 Hass Avocado|California avocados
as needed fresh lemon juice
as needed for garnish chopped, fresh Italian parsley

Just before service, slice each avocado half in 5 slices; brush with lemon juice and olive oil.
Cover with plastic wrap.
To make dressing, whisk together honey, lemon juice, garlic, salt, and pepper; whisk in oil. Reserve.
Toss scallops with a olive oil just to coat; reserve.
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 ¾-inch thick.
Let polenta set until firm and cool. Cut into 1-inch squares.
Line a large serving plate with lettuce leaves; reserve.
Lightly season 5 scallops and 4 slices avocado with salt.
Grill Scallops until just firm to the touch, about 2 minutes total.
After 1 minute, grill avocado slices until lightly browned.
Keep scallops and avocado warm.
Meanwhile, deep fry 5 polenta cubes until golden brown; drain well. Reserve.
Toss 1½ cups radicchio and ¼ cup green onions|green onion with 1½ tablespoons dressing; arrange in the center of the prepared serving plate.
Top with scallops, then arrange avocado slices around scallops.
Drizzle ½ tablespoon dressing over avocado and scallops.
Sprinkle avocado and scallops with parsley.
Dot with polenta cubes; scatter with several strips of bell pepper.