Mix the scallops with 2 tbs. of lobster oil in a bowl, and refrigerate for 2 hours.
Over a hot stove, heat a sauté pan until very hot. Add 1 tsp. of lobster oil. Salt and pepper the scallops and sauté over high heat until they are golden color (approx. 2 minutes).
Transfer to a plate, and reserve in the oven at 250°F.
In a bowl, mix the salad with the chopped mint and 1 tbs. of lobster oil.
Divide into the middle of 4 plates. Arrange the cooked scallops around the salad. Deglaze the pan with the old fashion mustard and sherry vinegar.
Let boil for 1 minute then add the remainder of the lobster oil. Boil for 10 seconds and pour over the scallops on. Serve.
