1. Preheat grill or broiler. Sprinkle scallops with salt. Grill or broil on a rack, turning once, until opaque in the center, about 12 minutes.
2. Meanwhile, in a large bowl, combine romaine and half of the tortilla strips. Toss with 1/3 cup of the vinaigrette.
3. Divide lettuce evenly among 4 dinner plates. Cut avocado halves in half lengthwise. On each plate, arrange 3 avocado quarters in a spoke pattern over lettuce.
4. In the cavity of each avocado quarter, place 1 grilled scallop; place one more scallop in center of each plate. Arrange apple slices between avocado quarters. Sprinkle with goat cheese and remaining tortilla strips. Serve with remaining vinaigrette. If desired, garnish with cilantro sprig.
To prepare Chipotle Vinaigrette: In a bowl whisk together 1/2 cup olive oil, 1/2 cup finely chopped avocado, 1/4 cup each lime juice and rice vinegar, 1 tablespoon each chopped fresh cilantro and chopped canned chipotle chile in adobo, 1 teaspoon minced garlic and 1/4 teaspoon salt.
*Broken packaged tortilla chips may be subtituted for the fried corn tortilla strips.