Grilled Scallop Salad

• 24 asparagus spears, trimmed
• 2 tablespoon 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

1. 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.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill scallops, uncovered, over medium heat for 7-8 minutes on each side or until the scallops are firm and opaque.
3. Arrange mushrooms on a grill wok or basket. Grill, uncovered, over medium heat for 10-15 minutes or until tender, stirring frequently.
4. Arrange lettuce on four serving plates. Top with asparagus, scallops, mushrooms, bacon, walnuts and cheese. Drizzle with dressing.

olive oil, soy sauce, scallops, mushrooms, torn red leaf lettuce, bibb lettuce, bacon, walnuts, romano cheese, balsamic vinaigrette salad dressing

Taken from www.tasteofhome.com/recipes/grilled-scallop-salad/ (may not work)