Vinaigrette:

3 Tbsp. fresh orange juice 

1 Tbsp. fresh lime juice

1 Tbsp. seasoned rice vinegar

1 tsp. minced garlic

1 tsp. grated lemon peel

1 tsp. grated orange peel

2 tsp. Honey Mustard 

1⁄4 cup olive oil

3⁄4 tsp. kosher salt

1⁄4 tsp. ground black pepper

 

Finished Salad:

1 1⁄2 pounds scallops (about 18 scallops), muscle tabs removed and patted dry

1 tsp. kosher salt

1⁄2 tsp. ground black pepper

No-Stick Cooking Spray

71⁄2 cups mixed greens (about 15 oz.)

1 orange, segmented

 

Directions:

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 con- stantly. Then add remaining oil in a slow steady stream. Season with 3⁄4 teaspoon of salt and 1⁄4 teaspoon of black pep- per; set aside.

 

Season scallops with remain- ing 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 2-3 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; gar- nish with orange segments. Serve immediately.