Five Minute Scallops and Romaine

1 Lb. Wild Caught Sea Scallops,rinsed and patted dry
2 heads romaine,washed and split lengthwise,end intact
olive oil
1 lemon
1 tbsp butter
2 tsp. parsley flakes

On a hot grill pan, brush romaine with olive oil and place split side down, grill till tender about 5 mins. Repeat on other side then remove to plate.

In a small,flat, hot skillet, place scallops and cook till brown, turn once and repeat. While still in pan, add butter, lemon and parsley. Baste for a minute then remove to plate with romaine. Serve with a vinaigrette or more olive oil.