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