- Cook Time
- Prep Time
- 3 navel oranges
- 1/2 napa cabbage, thinly sliced (about 6 cups)
- 1/3 cup thinly sliced red onion
- 2 tablespoons olive oil
- 3 teaspoons cider vinegar
- 2 pounds sea scallops
- 4 tablespoons butter
- 1 cloves garlic, finely chopped
- 1 tablespoon finely chopped scallion
Zest the oranges. Cut off the peel to remove the pith and outer membrane. Working over a large bowl, cut between the membranes to release the segments into the bowl; squeeze the juice from the membranes into the bowl. Add the cabbage, onion, 1 tbsp. oil and 1 tsp. vinegar. Season the salad with salt and pepper and toss to coat.
Season the scallops. In a large skillet, melt 1 tbsp. butter over medium-high. Working in two batches, cook the scallops, turning once, until browned and just opaque in the center, 5 to 6 minutes. Transfer the scallops to a plate.
Reduce the heat to medium-low and add the remaining 1 tbsp. oil. Add the garlic and cook, stirring, until starting to brown, about 1 minute. Add the remaining 2 tsp. vinegar; stir 10 seconds. Off heat, add the orange zest, the remaining 3 tbsp. butter and the scallion; stir until the butter melts. Return to the heat, add the scallops and toss quickly to coat; season. Serve with the salad.