In individual bowls, divide in this order: the lettuce, tomatoes, blue cheese, bay shrimp, vinegar and oil. Serve.
Winter for some reason makes me want a crunchy salad. There are a lot of lettuce snobs out there, but not me; I want iceberg lettuce. If you can't make yourself use the lowly iceberg lettuce, use romaine as it is crunchy, too.
Toss all ingredients together and use immediately.
This is good added in a salad or as a sandwich on a really good bread or roll--great with turkey.
From Chef Audrey: I like to start with a firm chunk of blue cheese and cut into squares, knowing it won't really end up as squares because it will crumble. The already crumbled blue cheese tends to have a lot of really small pieces which I don't like.
In a medium sauce pan, bring to a simmer a half an inch of water with 1/4 tsp salt and a tsp of lemon juice.
Add in the scallops and simmer for 1 minute; and remove from the heat and keep covered for 3 minutes.
Remove scallops from the water and let cool.
Cut into 1/4- to 1/2-inch pieces.
Mix the blue cheese, cream cheese and black pepper with the back of a spoon until spreadable.
Gently mix in the grapes and the pecans.
Place three of the tortillas on the counter and spread one third of the cheese mixture on each one and sprinkle one third of the scallops on top of each one; top each with another tortilla. Melt 1 tsp butter in a saute pan; cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while cooking so it sticks together. Cut like a pie into six triangles. Serve. This will not need condiments.