Scallops With Oranges & Rosemary

Ingredients

• 4 oranges
• 1 tablespoon olive oil
• 2 sprigs fresh rosemary
• 1 1/2 lbs sea scallops
• 1 small red onion, thinly sliced
• 1 garlic clove, thinly sliced
• 1 1/2 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 4-6 cups fresh mesclun (salad greens)

Directions

1. 1

   Using 2 oranges, remove 5 (3-inch) strips of orange zest. Reserve 2 of the longest strips possible.

2. 2

   Remove peel & pith from oranges. With small knife, remove the sections over a bowl.

3. 3

   Pat scallops dry on paper towels, set aside.

4. 4

   Heat oil in large nonstick skillet over medium-high heat.

5. 5

   Add rosemary and 3 strips of orange zest, cook, stirring frequently (about 1 minute).

6. 6

   Add one-third of the scallops (approx. 8) and cook, turning with tongs, until golden brown (approx. 2 minute on each side).

7. 7

   Remove from heat & place in bowl.

8. 8

   Repeat with remaining scallops.

9. 9

   Add onion and garlic to skillet and cook till softened, about 2 minutes.

10. 10

    Increase heat to high; add half the orange sections, any liquid from the cooked scallops, vinegar, salt & pepper.

11. 11

    Cook 2 minutes, stirring frequently.

12. 12

    Discard rosemary & orange zest.

13. 13

    Return scallops to skillet and heat through for 1-2 minutes.

14. 14

    Arrange the salad greens on 4 plates and top with remaining orange sections.

15. 15

    Spoon scallops & sauce over the top of the orange/salad.

16. 16

    Garnish with reserved orange zest and fresh rosemary sprigs.