Rinse the salad and toss away anything that does not look fresh. Put on a plate.
Fry the scallops quickly, 1 minute on each side on high heat. They should not fry for longer, otherwise they become rubbery. Remove from heat and put on top of the salad.
Mix blue berries, shallot, juice and zest form the lemon and oil in the frying pan. (Do not wash out the pan after frying the scallops). Bring to a boil. Crush some of the blue berries with a whisk.
Season with pepper and a pinch of salt — and season with some more lemon juice if needed.
Pour the vinaigrette over the scallops and top with the parmesan. Season with a bit of pepper.