Ingredients:

-olive oil to brush
-16 large scallops
-4 large slices homemade bread
-butter to spread
-2 Boston Lettuces, separated into leaves
-lemon juice, freshly squeezed
-olive oil to drizzle
-salt
-black pepper

1. Heat a grill pan and brush with a little olive oil
2. Place the scallops on the grill pan and cook for 2 minutes, then turn and cook for another 1 to 1 1/2 minutes
3. Meanwhile, toast the bread on both side until golden brown
4. Butter very lightly, while still warm
5. Put a slice on each plate
6. Pile the lettuce onto the toasted bread and tuck the scallops between the leaves
7. Squeeze a little lemon juice over the scallops and drizzle with some olive oil
8. Season well with salt and pepper and serve immediately