pounds scallops (about 18 scallops), remove muscle tab, pat dry
1
teaspoon kosher salt
1/2
teaspoon ground black pepper
PAM Professional™ No-Stick Cooking Spray
7-1/2
cups mixed greens (about 15 oz)
1
orange, segmented
Prepare vinaigrette by whisking orange juice, lime juice, rice vinegar, garlic, lemon peel, orange peel, and mustard together in medium bowl. Slowly add half of olive oil drop by drop to mustard mixture while whisking constantly. Then add remaining oil in a slow, steady stream. Season with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper; set aside.
Season scallops with remaining salt and pepper. Spray 10-inch skillet with cooking spray. Heat over high heat until hot. Add half of scallops to pan (to avoid crowding) and sear 2 to 3 minutes on each side, or until scallops are opaque and firm to touch; internal temperature should be 145° F. Remove from pan, keep warm. Repeat with remaining scallops.
Toss salad greens with vinaigrette. Place equal amount of dressed greens on 6 dinner plates. Place 3 scallops on the side of each salad; garnish with orange segments. Serve immediately.
COOK'S TIPS: Unsure of how to pick fresh scallops? Fresh scallops range in color from creamy beige to light pink. Scallops should have a sweet pleasant smell and be moist to the touch.
