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1
Marinade: Put all the ingredients in a medium bowl and whisk until smooth.
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2
Reserve 1/4 cup of the marinade in a small bowl.
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3
Scallops: Add the scallops to the bowl with the marinade.
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4
Cover and refrigerate for up to 30 minutes.
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5
Remove the scallops from the marinade and pat dry with paper towels.
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6
Discard the marinade.
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7
Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat.
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8
Add the scallops in a single layer.
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9
Cook until golden on 1 side, about 2 minutes, depending on size.
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10
Turn and brown on the other side, another 2 minutes.
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11
Drain on paper towels and set aside to cool slightly.
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12
Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil.
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13
Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste.
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14
Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes.
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15
Turn gently and cook for another 30 seconds.
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16
Remove to a plate and set aside.
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17
Salad: Put the baby lettuces in a bowl with half of the grapefruit segments.
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18
Add the reserved 1/4 cup of marinade and toss until coated.
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19
To serve: Put the dressed lettuces on a serving platter.
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20
Top with the caramelized avocados, remaining grapefruit segments, and scallops.
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21
Serve additional vinaigrette on the side.
