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Scallops with orange and rosemary

1
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Colorful and fresh tasting, this simple preparation for scallops looks like something from a posh restaurant. Ready in just 20 minutes, this dish can be complete on its own as a quick lunchtime salad or the base for a larger dinner. Perfect for entertaining, the complex flavors of orange and rosemary are infused into the cooking oil of the scallops, allowing all the batches of scallops to get great flavor. Nothing is wasted as the juices from each step are incorporated into the dressing. Serve with an absorbent starch such as rice noodles or rice to make sure none of the flavor is wasted.

Ingredients

Orange

4 medium, Navel variety

Olive oil

1 Tbsp

Rosemary sprig

2 item(s), fresh

Uncooked scallops

1½ pound(s), sea variety, patted dry on paper towels

Red onion

1 small, thinly sliced

Garlic

1 clove(s), thinly sliced

Balsamic vinegar

1½ tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Mixed greens

6 cup(s), mesclun variety

Rosemary

⅛ tsp, sprigs, for garnish

Instructions

  1. 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.
  2. Remove the peel and the pith from the oranges. With a small knife, remove the sections over a bowl.
  3. 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.
  4. 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.
  5. 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.

Notes

The scallops are served on a bed of mesclun greens—or you can use shredded romaine lettuce, baby spinach, or arugula.

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