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Prepare a grill for medium heat cooking.
In a small bowl, whisk together 3 tablespoons of the oil, lemon juice, oregano, a pinch of the salt and 1/8 teaspoon of the pepper. Set vinaigrette aside.
Brush scallops and cheese with remaining 1 tablespoon oil. Season scallops with remaining salt and pepper. Grill scallops and cheese, flipping once, until lightly browned and slightly firm, but still springy to the touch, about 3 minutes per side.
Place lettuce leaves on 4 salad plates. Top with scallops and cheese, dividing evenly, and drizzle with vinaigrette. Serve immediately.