Grilled cumin-scallop salad

8 tablespoons olive oil, divided
1-1/2 tablespoons white wine vinegar
2 teaspoons freshly ground cumin seeds
Salt and pepper
1 pound sea scallops
4 green onions, trimmed and chopped
1 large tomato, peeled, seeded, and chopped
1 head Bibb lettuce (about 1/4 pound)

1. In a medium bowl combine 6 tablespoons of the oil, vinegar, cumin, and salt and pepper to taste. Cover and store in refrigerator until chilled.
2. Thread scallops on skewers; brush with remaining 2 tablespoons oil. Place skewers in center of cooking grate. Grill 6 to 8 minutes or until scallops are opaque, turning once halfway through grilling time.
3. Remove scallops from skewers; allow to cool. Add scallops, green onions, and tomato to chilled dressing; toss well. Serve on a bed of Bibb lettuce on individual plates.