Scallop, Spinach and Orange Salad

• 2 oranges, peeled, white pith removed
• 1 cup orange juice
• 3 tablespoons balsamic vinegar
• 2 tablespoons minced shallot
• 1/4 cup olive oil
• 12 large sea scallops, each cut horizontally into thirds
• 2 tablespoons (1/4 stick) butter, melted
• 1/4 teaspoon paprika
• 8 cups fresh spinach leaves (about 10 ounces)
• 2 tablespoons sliced almonds, toasted
• 1/4 cup (1/2 stick) chilled butter, cut into pieces

1. Using knife, cut between orange membranes to release segments.
2. Mix juice, vinegar and shallot in bowl.
3. Whisk in oil.
4. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan.
5. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes.
6. Set aside.
7. Line baking sheet with foil.
8. Overlap 9 scallops slices on foil, forming round.
9. Press to compact.
10. Repeat with remaining scallops, forming 3 more rounds.
11. Brush with melted butter.
12. Season with paprika, salt and pepper.
13. Preheat broiler.
14. Toss spinach with reserved 1/2 cup dressing.
15. Mound spinach on plates.
16. Garnish with orange segments and almonds.
17. Broil scallops until cooked through, about 3 minutes.
18. Bring 1/4 cup dressing in saucepan to simmer.
19. Remove from heat.
20. Gradually add 1/4 cup chilled butter; whisk just until melted.
21. Season with salt and pepper.
22. Place scallops atop spinach salad.
23. Drizzle sauce over scallops and serve.

oranges, orange juice, balsamic vinegar, shallot, olive oil, butter, paprika, fresh spinach leaves, almonds, butter

Taken from www.epicurious.com/recipes/food/views/scallop-spinach-and-orange-salad-986 (may not work)