Joseph C. Phillips
4 large sea scallops
1 pound spinach leaves — washed
1 large orange — sectioned
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon orange zest
salt and pepper — to taste
Wash and dry spinach leaves. Set aside.
Prepare vinaigrette with olive oil, lemon, juice, orange juice, zest salt and pepper. Set aside.
Wash scallops and pat dry. Season with salt and pepper.
Sear on both sides until just done. Toss with a bit of dressing.
Toss salad greens with dressing.
Place on plates. Arrange three scallops on each plate, garnish with orange sections and serve immediately.
Yield: 4 servings