24 sea scallops - (abt 1 1/2 lbs)
6 Tbs extra-virgin olive oil
6 Tbs fresh lemon juice
Salt, to taste
Freshly-ground black pepper, to taste
1/2 cup tiny-diced carrots
1/2 cup tiny-diced celery
1/3 cup niçoise olives
Finely-grated zest of 1 lemon
1/3 cup roughly-torn fresh basil leaves
8 Boston lettuce leaves or frisée lettuce, for serving


Toss the scallops with 2 tablespoons each of the oil and lemon juice; season with salt and pepper. Marinate for 15 minutes; drain, then pat dry. Sear the scallops in batches in a nonstick skillet over medium-high heat until cooked through, about 2 minutes per side. Remove to a bowl and drain any accumulated juices. Toss in the carrots, celery, olives, lemon zest and basil.
To serve, divide the lettuce among 8 plates and top each with 3 scallops. Spoon the veggies over the top. Drizzle with the remaining olive oil and lemon juice; season with salt and pepper to taste.
This recipe yields 8 servings.
Per serving: 150 calories, 4g carbohydrate, 15g protein, 8g fat, 30mg cholesterol.
Comments: Use a nonstick skillet to sear the scallops. The oil in the light marinade helps brown them.