Scallops with Sicilian Orange Salad Rachael Ray   From Every Day with Rachael Ray October 2006 MAKES TWELVE SCALLOPS 12 sea scallops, trimmed of connective tissue Extra-virgin olive oil (EVOO), for liberal drizzling 3 navel oranges, peeled and sliced into 12 rounds 1 sprig fresh oregano, leaves stripped and finely chopped (about 2 teaspoons) 2 tablespoons flat-leaf parsley, finely chopped (about a palmful) 3 scallions, finely chopped Salt and freshly ground pepper 1. Pat the scallops dry. Heat a nonstick skillet over medium-high heat until hot. Add a drizzle of EVOO to the pan, then, using a paper towel, spread the olive oil around the pan. Add the scallops and cook, without moving, until caramelized, about 3 minutes. Turn and cook for about 2 minutes. 2. Arrange the orange slices on a platter and top with the oregano, parsley and scallions; season to taste with salt and pepper. Drizzle EVOO over the the oranges and top each with a scallop.

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