- 1½ pounds sea scallops
- 8 cups packaged, precut mixed salad greens
- 1 medium tomato, cut into wedges
- 1 lemon, cut into wedges
- 1 cup lemon juice
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 1 medium red onion, thinly sliced into rings
- Preheat the oven broiler.
- Place the lemon juice, garlic, oregano, and black pepper in a small bowl, and stir to mix. Set aside.
- Divide the scallops into 4 portions, and thread each portion onto a skewer . Brush both sides of the scallops with the lemon mixture.
- Place the scallops under the broiler, about 4 inches below the heat source. Broil, occasionally basting with the remaining lemon mixture, for 3 to 4 minutes; then turn the scallops over, and continue to broil and baste for another 3 to 4 minutes, or until the scallops are no longer translucent.
- Divide the salad greens among 4 individual salad plates. Arrange the onion rings and tomato wedges over the greens. Top each serving with a skewer of scallops. Serve with lemon wedges.