Cold Marinated Scallops

Wash the scallops and pat dry. Place them in a single layer between sheets of paper towels until they are completely dry. Heat the oil in a large skillet over high heat.

When the oil is hot but not smoking, about 300 degrees F, add the scallops. Cook, turning, until the scallops are just cooked, about 3 minutes. Do not overcook, or they will toughen.

Using a slotted spoon, remove the scallops to a strainer and drain. Place them in a bowl, toss with the lemon juice and refrigerate.

Lower the heat under the skillet to medium. Add the onion, ginger root and scallions. Cook, stirring, for 2 minutes. Turn off the heat, add the tomato and Bloody Mary mix and stir to combine. Let the sauce cool.

Just before serving, drain the scallops. Spoon the sauce over them and toss to combine. Season to taste with salt and pepper. Garnish with the chives, basil, or cilantro and serve immediately.