Scallops with Spring Greens (Grilled)

One of the best ways to prepare sea scallops is also one of the easiest. Simply season them with salt and pepper and grill to sweet, smoky perfection.

nonstick cooking spray
12 large sea scallops
sea salt
black pepper, freshly cracked
½ tsp. herbed Dijon mustard
1 tsp. sherry vinegar
1 tsp. lemon juice, freshly squeezed
1 Tbsp. extra-virgin olive oil
1 tsp. walnut oil
1 tsp. boiling water
4 cups mixed greens (baby spinach, arugula, mache)
¼ cup basil leaves, coarsely chopped
1 tsp. fresh tarragon, coarsely chopped
4-6" bamboo skewers, soaked in water

Spray a ridged cast-iron stove-top griddle or outdoor grill with nonstick cooking spray and preheat it. Season the scallops lightly with salt and pepper, thread 3 on each side of the skewers, and grill about 1½ minutes per side, or until slightly firm. Remove and set aside.

Meanwhile, place the mustard, vinegar, lemon juice, and a pinch of salt and pepper in a small food processor. With the machine running, add the oils in a stream. Process for about 30 seconds, then add the boiling water and process for about 10 seconds more.

Mix the lettuces with the herbs and the dressing, reserving about 2 tsp. of dressing. Divide the lettuces evenly among 4 plates. Arrange 3 scallops on each plate, drizzle with the reserved dressing, and serve.

Makes 4 servings.