Scallop Salad with Citrus Vinaigrette 

Ingredients

Rub

• 6 tablespoons extra-virgin olive oil, divided
• Finely grated zest of 1 lime
• 3 tablespoons fresh lime juice
• 2 tablespoons honey
• 2 tablespoons minced shallot
• 1 tablespoon finely chopped fresh Italian parsley leaves
• Kosher salt
• Freshly ground black pepper
• 16 sea scallops, each about 2 ounces
• 4 ounces mixed greens (3 to 4 cups)