Scallops with orange and rosemary
4 medium, Navel variety
2 item(s), fresh
1½ pound(s), sea variety, patted dry on paper towels
Uncooked red onion(s)
1 small, thinly sliced
1 medium clove(s), thinly sliced
¼ tsp, freshly ground
6 cup(s), mesclun variety
⅛ tsp, sprigs, for garnish
- From 1 or 2 of the oranges, remove 5 (3-inch) strips of orange zest with a vegetable peeler. Slice 2 of the strips into the thinnest, longest strips possible. Leave the 3 remaining strips whole.
- Remove the peel and the pith from the oranges. With a small knife, remove the sections over a bowl.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the rosemary sprigs and the 3 whole strips of orange zest; cook, stirring frequently, until fragrant, about 1 minute. Add one-third of the scallops (about 8) and cook, turning with tongs, until golden brown, about 2 minutes on each side. Transfer to a medium bowl. Repeat two more times with the remaining scallops.
- Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 2 minutes. Increase the heat to high; add half of the orange sections, any liquid from the cooked scallops, the vinegar, salt, and pepper. Cook, stirring occasionally, about 2 minutes. Discard the orange zest and rosemary sprigs. Return the scallops to the skillet and cook, stirring frequently, until heated through, 1–2 minutes.
- Arrange the greens on 4 plates and top with the remaining orange sections. Spoon the scallops and sauce over the oranges. Garnish with the thin strips of orange zest and fresh rosemary sprigs. Yields 1 1⁄2 cups greens with about 6 scallops and about 1 cup orange sections per serving.