Fill a pot with water and lemon slices. Bring to a boil and add the scallops until cooked through. This should be very quick, only until they lose their translucence and turn opaque, then run them under cold water to cool. Note: For purposes of authenticity, the scallops in this recipe are boiled. However, boiling scallops doesn't normally accentuate their flavor, so you can also pan sear them in olive oil and then chill them before adding to the salad.
Combine the dressing ingredients together.
Assemble the seafood and produce over a bed of lettuce, and drizzle with dressing. Enjoy!
Notes
Recipe copyright The Foreign Fork. For educational or personal use only.