1/4 sm. onion
1 lg. garlic clove
1/2 c. tomato juice
3 tbsp. red wine vinegar
2 tbsp. ketchup
2 tbsp. safflower oil
2 tbsp. olive oil
1 tsp. prepared horseradish
1/4 tsp. salt
Hot pepper sauce (such as Tabasco)
Freshly ground pepper

SALAD:

1/2 lg. yellow bell pepper
1/2 lb. red bell pepper
1 lb. fresh sea scallops, connective muscles removed
Salt and freshly ground pepper
3 lg. tomatoes, halved, seeded, and cut into 1/3 inch dice
10 green onions (white and light green parts only), cut into 1/3 inch pieces
1 lg. pickling cucumber, unpeeled, cut into 1/3 inch dice
3/4 c. diced celery
1/2 avocado, peeled and cut into 1/3 inch dice
2 tbsp. minced fresh basil
2 tbsp. minced fresh Italian parsley
12 lg. Boston lettuce leaves

For Dressing: Mince onion and garlic in blender or processor. Add next 7 ingredients and blend until smooth. Season with hot pepper sauce and pepper.

For Salad: Char skin side of bell peppers over gas flame or in broiler until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel peppers; rinse if necessary. Cut into 1/3 inch dice.

Heat 2 tablespoons dressing in heavy large skillet over medium-high heat. Add half of scallops to skillet; season lightly with salt and pepper and cook until just opaque, turning occasionally, about 1 minute. Remove from skillet. Repeat procedure with 2 more tablespoons dressing and remaining scallops. Cool. Slice scallops into 1/4 inch thick medallions. Chill.

Toss bell peppers, tomatoes, green onions, cucumber, celery, and avocado with 3/4 cup dressing in large bowl. Cover and refrigerate 30 minutes.

Mix basil and parsley in small bowl. Add all but 1 tablespoon herbs to vegetable mixture and toss. Adjust seasoning. Arrange lettuce leaves on plates. Divide vegetable mixture among plates. Arrange scallop slices around vegetables. Sprinkle with remaining 1 tablespoon herbs. Serve, passing remaining dressing separately.