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4 medium dry sea scallops, (see Ingredient note), quartered (about 3 ounces), tough muscle removed
1 small grapefruit, preferably ruby-red
1 small shallot, minced
3 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
Salt, to taste
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
6 ounces lump crabmeat
1 small head romaine lettuce, shredded (about 3 cups)
6 cherry tomatoes, halved (see Tip)
1 small avocado, peeled, pitted and diced
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