I used smoked Spanish chorizo, but any spicy smoked sausage will have the same effect.

1 tablespoon olive oil

12 ¼-inch slices chorizo, skin removed

8 to 12 scallops

Salt and freshly ground pepper

2 tablespoons lemon juice

Salad:

2 cups of baby red oak leaf lettuce

¼ cup mint leaves, torn

1 tablespoon extra virgin olive oil

Heat oil in a skillet over high heat. Add chorizo and sauté for 30 seconds per side or until crisped.

Remove from skillet and drain on paper towels. Drain all but 1 tablespoon of fat from pan. Cut chorizo into batons when cooled, and reserve.

Season scallops with salt and pepper. Return skillet to medium-high heat. Add scallops to skillet and cook for about 2 to 3 minutes per side or until well seared and slightly opaque in the middle.

Divide lettuce and mint among four plates and sprinkle with olive oil, salt and pepper.

Pour lemon juice over scallops in pan. Transfer immediately to the serving plates. Drizzle over any pan juices. Sprinkle with chorizo. Serves 4