Herb Salad with Scallops
Rinse herbs, shake dry and tear into smaller pieces, as needed.
Rinse and dry scallions, cut into rings. Peel and finely chop garlic. Combine garlic with scallions, vinegar and 6 tablespoons of oil. Season with sugar, salt and pepper.
Rinse scallops, pat dry and halve horizontally. Season with salt and pepper. Heat remaining oil in a pan and cook scallops for about 2 minutes per side or until golden brown.
Combine herb leaves with parsley and toss with the dressing. Arange on plates and top with scallops. Serve.