Clean the scallops under cold water and pat dry very well so there is little moisture left.  On a plate, sprinkle sea salt on both sides of the scallop, and a touch of olive oil.  Place in refrigerator for 30 minutes.

Clean the scallops under cold water and pat dry very well so there is little moisture left.  On a plate, sprinkle sea salt on both sides of the scallop, and a touch of olive oil.  Place in refrigerator for 30 minutes.

In a cast iron skillet, heat enough olive oil to cover the bottom of the pan over medium high heat.  When the skillet is almost smoking, place the scallops, without overcrowding, presentation side down on the skillet.  Do not move the scallop until it is time to turn, when it is a golden brown, about 2-3 minutes.  Turn scallops with tongs and brown for another 1-2 minutes.  Remove from heat and squeeze just a small amount of lemon on top.  Garnish each scallop with a little bit of mache salad and a slice of Meyer lemon on the side.  You can serve this hot or serve it room temperature, which makes it perfect to make ahead before your guests arrive.