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1
On a shallow plate combine the garlic, red pepper flakes, about 3 tablespoons of the EVOO, half the lemon juice, and salt and pepper to taste.
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2
Coat the seafood in the mixture, keeping the shrimp and scallops in separate piles.
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3
Let the seafood hang out a few minutes.
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4
While the seafood is marinating, cut the avocado in half lengthwise, cutting around the pit.
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5
Separate the halves and using a spoon, scoop out the pit, then scoop the avocado from its skin.
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6
Chop the avocado flesh into bite-size pieces and add to a salad bowl or large serving platter.
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7
Toss in with the bacon, arugula, watercress, tomatoes, basil, and chives.
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8
For the dressing, in a small bowl combine the dry mustard, the Old Bay, the remaining lemon juice, the zest of both lemons, and salt and pepper.
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9
Whisk in about 3 tablespoons of EVOO (eyeball it).
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10
Pour the dressing over the salad and toss to combine and coat.
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11
Preheat a large nonstick skillet over high heat with 1 tablespoon of EVOO (once around the pan).
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12
To the hot skillet, add the scallops and sear 3 to 4 minutes on each side or until caramel in color.
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13
Arrange them on the salad.
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14
Return the pan to the heat and add the shrimp.
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15
Sear and cook the shrimp 2 or 3 minutes, until pink and tails are curled toward heads.
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16
Transfer the shrimp to the salad and serve.
