INGREDIENTS
2 small oranges
1 TBSP. olive oil
2 tsp. soy sauce
1 tsp. honey
1/2 tsp. salt
1/2 tsp. black pepper
1/3 cup chopped walnuts
1 lb. sea scallops
1 small red onion, thinly sliced
1 bag (6 ounce) baby spinach
DIRECTIONS
Grate zest from 1 orange into a small bowl.
Cut peel from both oranges and slice flesh into segments; set aside.
Squeeze juice from membranes into bowl with zest.
Whisk in 1/2 TBSP. olive oil, soy sauce, honey and 1/4 tsp. each salt and pepper.
Heat a large nonstick skillet over medium-high heat.
Toast walnuts for 5 minutes, stirring frequently; remove from heat.
Heat remaining 1/2 TBSP. olive oil in skillet.
Season scallops with remaining 1/4 tsp. each of salt and pepper.
Saute 3 to 4 minutes per side.
Remove from skillet; keep warm.
Toss orange segments, walnuts, red onion and spinach with dressing.
Place salad on each plate and top with scallops.
Serves 4.
