Scallop Salad

• 3/4 cup plus 2 tablespoons unsweetened orange juice
• 1 tablespoon peeled, minced gingerroot
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 2 teaspoons olive oil
• 2 cloves garlic, crushed
• 1 pound sea scallops
• 1/2 pound fresh asparagus spears
• Vegetable cooking spray
• 1 teaspoon olive oil
• 6 cups mixed baby salad greens
• 2 medium oranges, peeled and sectioned
• Orange zest (optional)
• Freshly ground pepper (optional)

1. Combine first 5 ingredients in a jar. Cover tightly, and shake vigorously.
2. Pour 1/2 cup orange juice mixture into a heavy-duty, zip-top plastic bag. Set remaining juice mixture aside. Add scallops to bag; seal bag, and shake until scallops are well coated. Marinate in refrigerator 30 minutes, turning bag occasionally.
3. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces. Set aside.
4. Remove scallops from marinade, discarding marinade. Coat a 10-inch cast-iron skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add scallops, and cook 5 minutes or until browned, turning once. Remove scallops from skillet; keep warm. Add asparagus to skillet; saute until crisp-tender.
5. To serve, place 1 1/2 cups greens on each of 4 plates. Arrange scallops, asparagus, and orange sections evenly over greens.
6. Pour remaining orange juice mixture through a wire-mesh strainer. Discard garlic and gingerroot remaining in strainer. Drizzle 2 tablespoons orange juice mixture over each salad. If desired, sprinkle with orange zest and pepper.

orange juice, gingerroot, mustard, olive oil, garlic, scallops, vegetable cooking spray, olive oil, mixed baby salad greens, oranges, orange zest, freshly ground pepper

Taken from www.myrecipes.com/recipe/scallop-salad (may not work)