Step 1

Place the scallops on a baking sheet or a large plate and let stand at room temperature for 15 minutes. Season lightly on both sides with salt.

Step 2

Meanwhile, in a bowl, stir together the olives, green onions, parsley, lemon zest and garlic. Add the olive oil, vinegar, 2 teaspoons salt and a couple of generous grindings of pepper and stir until combined. Set the chimichurri aside.

Step 3

On a large griddle or in a nonstick fry pan over medium-high heat, warm the canola oil. Working in two batches to prevent crowding, add the scallops, spacing them at least 2 inches (5 cm) apart, and cook, without touching or moving them, until nicely grill-marked or a deep golden crust forms, 1 to 2 minutes. Turn the scallops and cook until opaque throughout, about 1 minute. Transfer to a plate and top with the chimichurri and a few grindings of pepper. Serve immediately. Serves 2.

Step 4

Williams Sonoma Test Kitchen