Navel Curly Rosemary and Orange–Seared Scallop Salad

Navel Curly Rosemary and Orange–Seared Scallop Salad

Ingredients:
1 navel orange, large
1 cup curly endives, torn
3 cups Boston lettuce, torn
1 tablespoon white wine vinegar
1 tablespoon orange juice
12 dry sea scallops, large
¼ teaspoon kosher salt
¼ teaspoon black pepper, ground
1 tablespoon flat-leaf parsley, minced
2 teaspoons fresh rosemary, minced
1 teaspoon orange zest
2 tablespoons extra-virgin olive oil
2 teaspoons chives, sliced

Directions:
1. Remove peel, pith, and membranes from around each orange segment.
Cut the segments into 1-inch chunks. Toss the prepared segments, curly
endives, and Boston lettuce together in a large mixing bowl. Drizzle
vinegar and orange juice over salad and toss well to coat.
2. Sprinkle scallops with salt and pepper. Toss parsley, rosemary, and
orange zest together in a small bowl. Press one side of each scallop
into the herb mixture to lightly coat.
3. Heat oil in a skillet over high heat. Add seasoned scallops to the hot
skillet. Cook for 2 minutes on each side, turning once. Remove skillet
from heat.
4. To serve, divide lettuce between 4 salad bowls. Divide the seared
scallops between the bowls and drizzle each salad with the pan
drippings. Garnish salads with chives and serve immediately.