Southwestern Scallop Salad

1 pound bay scallops
1/4 cup lime juice
2 tablespoons olive oil
1 1/2 teaspoons sugar
1 teaspoon grated lime rind
1/4 teaspoon salt
1/8 teaspoon pepper
1 green onion -- sliced
2 tablespoons minced fresh cilantro
1 teaspoon minced fresh parsley
1 medium ripe avocado -- peeled and sliced
1/2 cup julienned roasted sweet red pepper
1 medium tomato -- chopped
6 lettuce leaves
1 medium tomato -- sliced

In a large saucepan, bring 3 in. of water to a boil. Reduce heat. Add scallops; simmer, uncovered, for 1-2 minutes or until scallops are firm and opaque. Drain immediately and rinse with cold water. Drain again.

In a bowl, whisk the lime juice, oil, sugar, lime peel, salt and pepper.

Stir in the green onion, cilantro and parsley. Dip avocado slices in lime juice mixture. Place on a plate; cover and refrigerate.

Stir red pepper and scallops into lime juice mixture; cover and refrigerate for 1 hour or until chilled. Just before serving, stir in chopped tomato.

Serve on lettuce leaf-lined individual plates with tomato and avocado slices.