Wilted Spinach Salad w/Pan-Seared Scallops & Oranges

By robinp_3

Ingredients

• 1-1/2 Lbs large sea scallops (16),muscle removed
• Salt and Pepper
• 1 T. extra virgin olive oil
• 2 T. canola oil (divided use)
• 1/2 cup thinly sliced red onion
• 2 Large oranges, peel & pith removed, segmented & 1 T. juice reserved
• 1 tsp minced fresh thyme
• 2 T. sherry vinegar
• 8 oz. baby spinach (about 8 cups)
• 1/4 cup sliced almonds, toasted

Details

Servings 4

Preparation

Step 1

Lay out the scallops on a paper towel-lined plate and season with 1/8 tsp salt and 1/8 tsp pepper. Lay a single layer of paper towels over the scallops and set set aside.

Heat 1 T. of the canola oil in a 12-inch nonstick skillet over high heat until just smoking. Meanwhile, press the paper towels fush to the scallops to dry them. Carefully lay half of the scallops in the skillet and cook until golden brown on the first side, 1 to 2 minutes. Using tongs, transfer scallops to a large plate, seared side facing up and set aside.

Wipe out the skillet with a wad of paper towels. Add the remaining 1 T. of canola oil to the skillet and return to high heat until just smoking. Add the remaining scallops and cook until golden brown on the first side, 1 to 2 minutes. Reduce the heat to medium, flip the scallops over and return the first batch to the pan, browned side up. Cook until the sides have firmed up and all but the middle third of each scallop is opaque, 30 to 60 seconds longer. Transfer the scallops to a clean plate and set aside. Wipe out the skillet with a wad of paper towels.

Add the olive oil, onion, orange juice, thyme, and 1/4 tsp salt to the skillet and return to medium-high heat. Cook until the onion is slightly softened, about 1 minute. Remove the pan from the heat, add the oranges and vinegar and swirl to incorporate.

To assemble the salad: In a large bowl, combine the spinach and almonds. Pour the warm dressing over the spinach mixture and gently toss to wilt. Divide the salad among four plates and arrange the scallops evenly on top of each salad. Serve.