Scallops With Salad Greens

• 1 pound sea or bay scallops
• Salt to taste, if desired
• Freshly ground pepper to taste
• 4 tablespoons olive oil, approximately
• 1/4 pound red leaf lettuce
• 1/4 pound corn salad, field salad or mache, available at many greengrocers
• 1 small bunch watercress
• 1/4 pound radicchio
• 2 tablespoons plus 1/2 teaspoon balsamic vinegar
• 1 1/2 tablespoons butter
• 1 fresh or canned black truffle shaved as thinly as possible, optional

1. If sea scallops are used, cut them crosswise in half.
2. If bay scallops are used, leave them whole.
3. The scallops may be cooked in a skillet or, preferably, on a gas- or wood-fired grill.
4. If they are to be cooked on a grill, preheat the grill until it is quite hot.
5. Sprinkle the scallops with salt and pepper.
6. If they are to be cooked on the grill, rub them all over with 1 tablespoon of oil.
7. Set aside.
8. To prepare the lettuce, corn salad, watercress and radicchio, pull off and discard any tough stems and blemished leaves.
9. Rinse and drain thoroughly.
10. Put the greens in a bowl.
11. Put 3 tablespoons of oil in a mixing bowl, and add the 2 tablespoons vinegar and salt and pepper to taste.
12. Beat thoroughly with a wire whisk.
13. Pour the sauce over the greens and toss.
14. If the scallops are to be grilled, put them on the grill, and cook briefly about 1 minute or slightly longer.
15. Cooking times will depend on the size of the scallops.
16. Turn the scallops and cook on the second side 1 minute or longer.
17. If the scallops are to be cooked in a skillet, heat 1 tablespoon of oil, and when it is quite hot, add the scallops.
18. Shaking the skillet and stirring, cook for 2 minutes or longer.
19. Do not overcook.
20. Place the salad greens in an oval or circular serving dish.
21. Arrange the scallops neatly around the greens.
22. Reserve any leftover oil in the skillet.
23. Heat the butter in a small saucepan until it is hazelnut brown.
24. Do not allow it to blacken.
25. Line a saucepan with a small strainer, and strain in the butter.
26. Stir in the remaining 1/2 teaspoon vinegar.
27. Add any leftover oil from the skillet and blend.
28. Spoon this sauce over the scallops.
29. If desired, sprinkle with truffle shavings and serve.

salt, freshly ground pepper, olive oil, red leaf, corn salad, watercress, radicchio, balsamic vinegar, butter

Taken from cooking.nytimes.com/recipes/2185 (may not work)