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Cut scallops into bite sizes peices. In saucepan, bring 4 cups water, onion and bay leaf to boil. Reduce heat and simmer for
5 minutes. Add shrimp and scallops and simmer 2 to 5 minutes until scallops and shrimp are done. Drain, peel and devein shrimp. Cover and refrigerate until scallops and shrimp are chilled or for up to 4
hours.
Meanwhile, separate lettuce into leaves. Dice red pepper. Break crab meat into bite size pieces.
Dressing: In small bowl, whisk together light mayonnaise, lime juice and hot pepper
sauce then whisk in buttermilk, chives, green onions, coriander and salt until combined.
Arrange 2 or 3 lettuce leaves attractively on individual salad plates. Sprinkle with about three-quarters
of the red pepper. Mound seafood on top. Drizzle with dressing and sprinkle with remaining pepper. Garnish salad with cherry tomatoes cut into wedges. Makes enough seafood salad for 6 servings.
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