Instructions: Cut the scallops in half, crossways. Brush with salad oil, then broil long enough to form broiler markings. Transfer the scallops to a lightly oiled saute pan. Finish cooking in a 350 oven for 5 minutes.

Remove the scallops from the pan and add the diced shallots. Deglaze the pan with the cider and the vinegar, and reduce it by half. Add the butter to thicken the reduction and adjust to taste with salt and white pepper.

To serve, place the scallops with broiler markings showing over the mixed lettuce and top with the pan dressing.

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