Seared Scallops with Cracked Wheat and Sauce Vierge

This dish has appeared on my menus recently more times than I care to think. It is not only delicious but it is also dead easy, especially on a busy Saturday night. Sauce vierge is such a natural accompaniment to scallops — they go so well together. If you are not a cracked wheat lover or if it is not available then use cous cous instead. The number of scallops you use depends upon their size. I am allowing 5 scallops per portion but they would only be medium-sized ones. Why be mean?