Grilled Scallop And Shrimp Salad

By Sunset
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8 scallops (about 2 in. wide; 3/4 to 1 lb. total), rinsed and drained

1/2 pound peeled, deveined shrimp (26 to 30 per lb.), rinsed and drained

1 head radicchio (about 5 oz.)

1 head Belgian endive (4 to 5 oz.)

4 cups arugula (about 1/4 lb.)

6 tablespoons lemon-flavor olive oil

3 tablespoons white wine vinegar

1 tablespoon chopped chives

Salt and pepper

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