Grilled Scallops With Spring Greens

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Nonstick cooking spray

12 large sea scallops

Kosher salt and freshly ground black pepper

1/2 teaspoon herbed Dijon mustard

1 teaspoon sherry vinegar

1 teaspoon fresh lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon walnut oil

1 teaspoon boiling water

4 cups mixed greens (baby spinach, arugula, mache)

1/4 cup coarsely chopped basil leaves

1 teaspoon chopped fresh tarragon

Four 6-inch bamboo skewers, soaked in water

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