This recipe serves eight.
1. To make the vinaigrette combine all ingredients. If using immediately then keep at room temperature until ready to use. If using later, then refrigerate for up to 3 days.
2. Season the scallops with salt and pepper. Heat a large sauté pan over high heat and add enough oil to coat the bottom of the pan. Add the scallops one at a time, being careful not to overcrowd the pan. It may be necessary to use multiple pans or cook the scallops in batches. Allow the scallops to cook without moving or turning them, until the first side has a golden brown crust, about 2 minutes. Turn the scallops and cook the second side until they are golden brown, about 1 ½ minutes. Place the pan in the oven and continue to cook until they are cooked through, about an additional 1 to 2 minutes.