Ingredients

• ¼ Cup Blood Red Orange Juice (freshly squeezed)
• ¹⁄³ Cup Extra Virgin Olive Oil
• 7 T Balsamic Vinegar
• 2 T Honey
• 2 T Dijon Mustard
• 5-8 oz. Bag of Mixed Greens
• 1 White Onion (thinly sliced)
• 6-8 Large Scallops (rinsed and patted dry)
• 5-6 T Extra Virgin Olive Oil (used for Scallops and Caramelized Onions)

Directions

1. In a small bowl, mix the orange juice, 1/3 cup olive oil, balsamic vinegar, honey, and mustard with a small whisk or fork until well-blended. Cover and store in the refrigerator.
2. Add 3 T olive oil to a skillet over medium heat. Add the onions, letting them sweat before reducing the heat to medium-low. Continue stirring for another 20-25 minutes until they are a glassy brown. Place the onions in a bowl to the side.
3. In a large bowl, mix the lettuce with the dressing to lightly coat the greens.
4. In the same skillet used to cook the onions, add 2-3 T olive oil and heat over medium-high. Place the scallops in the pan, and cook for 3 minutes. In order to get a nice sear, make sure the scallops are patted dry with a paper towel beforehand; and do not move the scallops until you're ready to turn over. Use the tongs to turn the scallops over, and cook for another 2 minutes.
5. Place the mixed salad in bowls. Lightly place the scallops on top of the salad. Top each salad with some caramelized onions, twisting the onions into a figure 8 as you lay them on top.

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