Start by preparing the vinaigrette; whisk together the rice wine vinegar with the shallots, parsley and seasoning. Add the olive oil, whisk briefly, then set to one side.
Preheat a griddle pan to hot over a moderate heat; brush the scallops all over with the olive oil and season well. Cook in batches of 3-4 scallops on the griddle pan until lightly charred on one side. Flip them and cook the other side for another 30-45 seconds until lightly charred as well.
Transfer to serving plates and dress with a little of the vinaigrette. Serve with pots of the vinaigrette on the plates as well.
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