Grilled Scallops on Baby Greens with Lemon Vinaigrette

For vinaigrette:
1/2 cup olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 teaspoon crushed garlic
1/2 teaspoon grated lemon rind
1/2 teaspoon sugar
Salt and freshly ground pepper

For scallops:
16 sea scallops (about 1 pound)
Water-soaked wooden skewers

6 cups mixed baby greens

Prepare vinaigrette: Whisk together all the ingredients in a small bowl; season to taste with salt and pepper. Measure out and reserve 1/4 cup vinaigrette for basting scallops.

Prepare scallops: Prepare grill (medium-high heat). Thread scallops on skewers. Brush grill rack with oil to prevent sticking. Brush scallops with reserved 1/4 cup vinaigrette. Grill scallops until just opaque in center, about 3 minutes per side.

Toss greens with remaining vinaigrette. Divide salads on serving plates. Remove scallops from skewers and place on salads. Makes 4 servings.

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