Scallops With Oranges & Rosemary

Recipe by CindiJ
READY IN: 35mins




  • 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.