Prepare the rhubarb compote and spread it on a platter.
Recipe follows for the rhubarb compote.
Two to three inches above hot coals or under a boiler, broil the scallops for five minutes on each side, until they are browned. The scallops are cooked as soon as they are opaque throughout. Put the scallops on top of the compote and squeeze a little lemon juice over all. Add the rhubarb and cook until wilted, about 3-4 minutes, add the garlic, and pepper, and cook for another minute or two. Season to taste with salt and pepper.