Instructions: To make Scallion Oil: Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender puree with oil and salt and pepper to taste until smooth. Pour puree through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using.

In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl, toss potatoes with 1 tablespoon olive oil and season with salt and pepper.

Peel and devein shrimp. Remove tough muscle from side of each scallop if necessary. Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste. Prepare grill.

Grill potatoes, cut-sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred. Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown. (Alternatively, saute potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately-high heat.)

Spoon Avocado Salsa onto centers of 6 plates and mound mesclun on top. Arrange shellfish and potatoes around salsa. Drizzle shellfish and potatoes with some scallion oil.

This recipe yields 6 servings.

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