Scallops With Oranges & Rosemary - cooking recipe

Ingredients

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)

Preparation

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