Begin by washing and drying your romaine lettuce thoroughly. Tear or chop it into bite-sized pieces and place it in a large salad bowl.
Heat the olive oil in a skillet over medium-high heat. Pat the scallops dry with a paper towel and season both sides with salt and fresh-ground black pepper. Once the oil is shimmering, carefully place the scallops in the skillet.
Sear the scallops for about 2-3 minutes on one side until they develop a golden crust. Flip them using tongs and cook for an additional 1-2 minutes until opaque in the center. Remove from heat and set aside.
In the same skillet, add the water and the romaine lettuce. Toss gently for about 1 minute until the lettuce is slightly wilted but still crisp.
Transfer the warmed romaine to the salad bowl. Drizzle the Caesar dressing and fresh lemon juice over the top, and toss gently to combine.
Top the salad with the seared scallops. Garnish with shaved Parmesan and additional fresh-ground black pepper for extra flavor. Serve immediately and enjoy!
