2 handfuls of mixed greens
1/4 pound of sea scallops
1 tablespoon olive oil
Blood orange vinaigrette (recipe follows)
Directions
Wash the salad greens, dry well, and set aside.
Wash the scallops in cold water and pat them dry with paper towels. Keep the scallops refrigerated until the moment of cooking. Set in a sauté pan or skillet over high heat and add the olive oil. Quickly sauté the scallops on both sides until they are opaque, a total of 2-3 minutes. Remove from the heat and set aside.
Toss the salad greens with most of the vinaigrette until all the leaves are lightly coated. Reserve 3 tablespoons of the vinaigrette for scallops.
Serving: Divide the greens between 2 salad plates and place the warm scallops on top. Brush the scallops with remaining vinaigrette. If you wish, garnish the salad with sections of blood oranges.
Blood Orange Vinaigrette
1/2 cup virgin olive oil
Juice from 3 blood oranges
1/2 shallot, minced
Salt and pepper to taste
Whisk together the olive oil, juice from oranges, shallot, salt, and pepper until thoroughly combined.
Serves 2
