Ingredients
For the dressing:
- 1/4 cup orange juice
- 3 tbsp sesame oil
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tbsp ginger, grated
- 1/4 tsp red pepper flakes
- 1 tsp salt
- freshly ground black pepper
For the scallops:
- 1 tbsp olive oil
- 12 scallops (patted completely dry)
- kosher salt
- freshly ground black pepper
For the salad:
- freshly ground black pepper
- 6 cups kale
- 1/4 cup thinly sliced red onion
- 1 tsp garlic, grated
- 2 oranges peeled and cut into segments
- 1 tbsp sesame seeds
- 1 tbsp olive oil
Instructions
Step 1
Place the scallops between paper towels and press down to remove excess water.
Step 2
In a small bowl, whisk together the orange juice, soy sauce, vinegar, honey, sesame oil, ginger, red pepper flakes, salt and pepper. Adjust seasoning to taste.
Step 3
Heat a large non-stick skillet over medium-high heat, heat about 1 tablespoon of olive oil. Working in batches, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side. Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown. Transfer to a plate and set aside.
Step 4
Return the skillet to the stove and heat it over medium heat. Add the remaining tablespoon of olive oil, and drop in the red onion and garlic. Stir until fragrant and add the kale. Stir the greens and cook for about 1-2 minutes, then add about 2 tablespoons of the dressing.
Step 5
Transfer the greens to a large plate or bowl. Top with scallops, tangerine segments and a sprinkling of sesame seeds. Serve with additional dressing.
THYME TIP
Scallops dry quicker in the refrigerator.
