Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with a bit of olive oil.
In a fine mesh strainer, rinse the scallops under cold water, being careful to remove any specks of sand by gently scraping them off with a brush or your nail. It's important to closely examine each scallop to look for sand.
Transfer the drained scallops to a small mixing bowl and pour the bread crumbs over them. Shake the bowl a bit to distribute the bread crumbs so they cling to the scallops. Use your hands to gently mix them if necessary.
Place the breaded scallops in a single layer on the baking sheet, drizzle on the tablespoon of olive oil and bake them for about 8 minutes. (Check them after 5 minutes, cutting one open to see if it's almost done.) The scallops are done when the center is no longer pink and shiny, but is white. Be careful not to overcook them, or they will become tough and rubbery.
While the scallops are cooking, make your lemon vinaigrette. Whisk the olive oil, lemon juice, vinegar and salt in a small bowl. Use a lemon zester or vegetable peeler to scrape thin ribbons of lemon zest from the lemons.
To serve, plate the lettuce and top with scallops, dressing and lemon zest. Store any leftover scallops in the refrigerator for up to three days.
If using large sea scallops, you can speed up the cooking time by heating the oven to at least 425 degrees F (or 450 degrees F.) Check the scallops after five minutes, cutting one open to gauge how much time is still needed to cook them. Gently toss them with a spoon if needed, and continue cooking them for a couple extra minutes at a time, checking after each interval.They're ready when the centers are white but still tender.If serving the scallops as a stand-alone dish or over pasta, just drizzle lemon juice over them and any extra oil as needed. (Don't use the vinaigrette.)