Scallops With Oranges & Rosemary

• 4 oranges
• 1 tablespoon olive oil
• 2 sprigs fresh rosemary
• 1 1/2 lbs sea scallops
• 1 small red onion, thinly sliced
• 1 garlic clove, thinly sliced
• 1 1/2 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 4 -6 cups fresh mesclun (salad greens)

1. Using 2 oranges, remove 5 (3-inch) strips of orange zest. Reserve 2 of the longest strips possible.
2. Remove peel & pith from oranges. With small knife, remove the sections over a bowl.
3. Pat scallops dry on paper towels, set aside.
4. Heat oil in large nonstick skillet over medium-high heat.
5. Add rosemary and 3 strips of orange zest, cook, stirring frequently (about 1 minute).
6. Add one-third of the scallops (approx. 8) and cook, turning with tongs, until golden brown (approx. 2 minute on each side).
7. Remove from heat & place in bowl.
8. Repeat with remaining scallops.
9. Add onion and garlic to skillet and cook till softened, about 2 minutes.
10. Increase heat to high; add half the orange sections, any liquid from the cooked scallops, vinegar, salt & pepper.
11. Cook 2 minutes, stirring frequently.
12. Discard rosemary & orange zest.
13. Return scallops to skillet and heat through for 1-2 minutes.
14. Arrange the salad greens on 4 plates and top with remaining orange sections.
15. Spoon scallops & sauce over the top of the orange/salad.
16. Garnish with reserved orange zest and fresh rosemary sprigs.

oranges, olive oil, rosemary, scallops, red onion, garlic, balsamic vinegar, salt, fresh ground pepper

Taken from www.food.com/recipe/scallops-with-oranges-rosemary-175520 (may not work)