ISO sauce for seared sea scallops

[Constance]

I'm fixing seared scallops for supper tonight. We like them plain, but I was wondering if any of y'all had any ideas for a light sauce for them.
I'm planning baked potatoes and asparagus spears on the side, so if it's something that would go nicely with them to, that would be cool.

[Michelemarie]

Ooohh, that sounds good - what time is dinner?

[amber]

So as not to mask the flavor of the scallops, I just use butter, lemon, a bit of garlic, black pepper. A light touch of cream might be good too.

[amber]

This sounds good Constance.

http://www.thatsmyhome.com/fisherman...asil-sauce.htm

[Constance]

Amber, my husband agreed with you...less is more. We seasoned them with S&P, a dash of Tony Chacherie's, seared in a hot skillet with a bit of garlic, butter, olive oil, then squeezed lemon juice over the top. I had half of a sweet red pepper, which I sliced into thin 1" strips, and we cooked that along with the scallops. HB got the scallops perfectly cooked, and the sweet red peppers were a tasty addition. It was heavenly...the scallops melted in our mouths!
HB was afraid we weren't going to have enough meat, so he thawed 8 jumbo shrimp when he got home, seasoned them the same way, cooked in the same skillet after he removed the scallops.
We have a couple of scallops, 4 shrimp and about half a can of asparagus spears left...I think I'll use them in a nice chef's salad tonight. Since the seafood is coated in butter and olive oil, do you think I should heat them a bit, or maybe let them sit out until they are room temperature?
What kind of salad dressing would y'all recommend? Maybe just an Italian Vinaigrette?

[Chef_Jimmy]

I know this is not a sauce, but I serve them over a succotash of corn, lima beans, bacon and onion bonded together with sauce suboise (sue-be) which is onion, leek and shallots cooked down in duckfat then a couple of Tbls of milk and a bit of fresh thyme and rosemary added and pureed. The sauce is light and won’t overpower the scallops