- 24 asparagus spears, trimmed
- 2 tablespoons olive oil
- 1 teaspoon soy sauce
- 24 sea scallops
- 2 cups sliced fresh mushrooms
- 2 cups torn red leaf lettuce
- 2 cups torn Bibb lettuce or Boston lettuce
- 1/4 cup crumbled cooked bacon
- 1 cup chopped walnuts, toasted
- 2 tablespoons grated Romano cheese
- 1/2 cup balsamic vinaigrette salad dressing
- In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside. In a large resealable plastic bag, combine oil and soy sauce; add scallops. Seal bag and turn to coat. Let stand for 10 minutes.
- Coat grill rack with nonstick cooking spray before starting the grill. Grill scallops, uncovered, over medium heat for 7-8 minutes on each side or until the scallops are firm and opaque. Arrange mushrooms on a 9-in. square piece of heavy-duty foil coated with nonstick cooking spray. Grill mushrooms on foil, uncovered, over medium heat for 10-15 minutes or until tender, stirring often.
- Arrange the lettuce on four serving plates. Top with asparagus, scallops.mushrooms, bacon, walnuts and cheese. Drizzle with dressing.