Salad Prep

1. Make the Avocado Cilantro Dressing.
2. Chop the tomatoes, cucumbers, and radicchio.

Avocado Cilantro Dressing

1. Add avocado, olive oil, garlic, lemon juice, and water to a blender or food processor and blend until creamy.
2. If you want a thinner consistency, add more water.
3. Add cilantro and pulse/blend to break up the cilantro while still leaving small pieces.
4. If possible let it sit a bit in the fridge before eating, the flavors really come together.
5. Store in a glass jar in the fridge. Keeps for about 5 days.

Grilling

1. Heat the grill on medium high heat.
2. Shuck corn, remove husks and silk.
3. Rub each ear with a little olive or avocado oil.
4. Place on the grill directly over the heat.
5. Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (about 10 minutes). The ear will be speckled with charred spots. Set aside to cool.
6. Wash and dry the romaine, cut in half lengthwise keeping the stem intact, and brush with olive oil and salt.
7. Grill the lettuce cut side down directly on medium high for about 3 minutes.  Turn to grill the other side, 2 minutes more until lightly charred. Remove to a plate.
8. Turn the grill up to high. Brush scallops with olive oil and sprinkle with salt and pepper.
9. Oil the grill. Grill scallops for 4 minutes.
10. Turn them over and grill for another 2-3 minutes until done.  If they are sticking let them grill a little longer until you turn them. Set aside on a plate.

Assembly

1. Cut the stem off the romaine and loosely chop it.
2. Cut the corn off the cob.
3. Toss all the vegetables together with a bit of dressing.
4. Put the salad into 4 bowls, top each with 2 scallops.
5. Sprinkle with additional dressing.