To make vinaigrette: Place all ingredients except olive oil, water, salt, and pepper in a food processor or blender. Process until smooth. Slowly add the oil and water through the feed tube; process until well blended. Pulse once or twice again before using. Taste and add salt (if using) and pepper to taste.

Dry the scallops with paper towels and grill or broil until opaque when cut, about 3 minutes per side. Set aside.

Place the greens in a large salad bowl and top with the pepper, onion, tomato, cucumber, and fennel.

Reserve 1 tablespoon of the vinaigrette. Drizzle the remaining vinaigrette over the greens mixture and toss.

Divide the salad between 4 dinner plates and top with the grilled scallops. Drizzle with reserved dressing. Serve at once.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Lean Meat, 3 Vegetable, 1 Fat.

Nutrition Facts: 276 calories (48% calories from fat), 22 g protein, 15 g total fat (2.3 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 37 mg cholesterol, 223 mg sodium.