2 lbs bay scallops or sea scallops
1 1/2 lbs fresh green beans
salt, to taste
2 cups cracked wheat
2 red bell peppers
2 large tomatoes, seeded and diced
1/2 cup finely diced green cabbage
2 medium zucchini, cut in 1/4-inch dice
6 green onions, minced
2 heads butter lettuce
Herb Vinaigrette
1 small hot chile pepper, seeded and minced
1 1/2 cups minced Italian parsley
1 cup minced fresh mint
1/2 cup minced cilantro
5 Tbs apple cider vinegar
3/4 cup olive oil
salt and freshly ground pepper, to taste


If using sea scallops, trim away any tough muscle. Steam bay or sea scallops over, not in, a large pot of boiling salted water until they taste done (bay scallops take only 1 minute or less; sea scallops 3 to 5 minutes). Cut sea scallops into quarters; leave bay scallops whole. Moisten with 2 tablespoons of the Herb Vinaigrette; cover and refrigerate.
Trim green bean tips. Cook in a large pot of boiling salted water until crisp-tender (5 to 7 minutes). Drain and plunge into a bowl of ice water to stop the cooking. When beans are completely cool, drain again. Cut into /2-inch pieces.
In a medium saucepan over high heat, bring 3 cups salted water to a boil. Add wheat, cover, and remove from heat; let stand 30 minutes.
Roast peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a plastic bag; close top and let sit 5 to 10 minutes. Remove skins under running water. Cut peppers in half, holding them over a bowl to catch juice. Remove seeds and stem. Peel and dice.
In a large bowl combine peppers, tomatoes, cabbage, zucchini, green onions, cracked wheat, green beans, and scallops. Add remaining Herb Vinaigrette; toss with a fork to blend. Cover and refrigerate at least 2 hours or up to 12 hours.
Remove salad from refrigerator 30 minutes before serving. Wash and dry hearts of butter lettuce. Arrange lettuce leaves on a large serving platter. Spoon cracked wheat mixture onto center of platter.
Herb Vinaigrette: In a bowl combine chile, parsley, mint, cilantro, and vinegar. Whisk to blend; let stand 5 minutes. Gradually whisk in olive oil. Season with salt and pepper.
Makes about 1-3/4 cups.