Scallops with Wilted Spinach, Watercress & Orange Salad

Beautifully seared scallops are served over fresh spinach and watercress tossed with a warm citrus vinaigrette … sublime! Get your scallops dried and assemble all of your ingredients as prep goes fast! Serves 4.

Recipe

Salad:
4 oz. baby spinach (5-1/2 c. lightly packed)
1 small bunch watercress, washed, dried and stemmed (4 c. lightly packed)
3/4 c. sliced almonds, toasted

Scallops:
12 jumbo scallops (for 3 ea. servings), tendons removed (or 1-1/2 lbs. 16-24 count scallops)
2 T. vegetable oil

Dressing:
3 T. olive oil
1/2 medium red onion, julienned thinly
1 tsp. fresh thyme, minced
2 large oranges, peeled and diced
2 T. sherry vinegar

Toast the almonds in a 12-inch skillet over medium heat, shaking the pan occasionally, until fragrant and lightly browned, about 3 minutes; transfer them to the bowl with the greens. Wipe out the skillet using paper towels.

Blot the scallops dry with paper towels. Season both sides with salt and pepper. Heat 2 T. vegetable oil over high heat until just smoking. Place scallops in the pan and sear first side for 2 minutes without moving, flip over with tongs and cook 90 seconds further. Transfer to a plate.

For the dressing, wipe out the skillet and add olive oil, onion, thyme and 1/2 tsp. salt. Cook onions until are softened, then add orange and vinegar. Swirl to just heat orange pieces through and remove from heat. Pour the warm dressing over greens and gently toss to wilt. Divide the spinach salad among four plates and arrange the scallops on top.