This week has been been a world wind!  I was in Maggie Valley, NC on Saturday, Atlanta, GA on Sunday and Chicago, IL on Monday only to finally make my way back home on Wednesday.  I have lived a week of planes, trains and automobiles.   Now I am exhausted and in need of some good home cooking!

I wanted something healthy and as far from fast food as I could get.  I decided on a big fresh salad topped with seared scallops and a homemade orange vinaigrette.

Scallops are one of those types of seafood I eat out a lot often, but never think to make at home.  They are really super easy and quick to prepare.  All you need is a very hot skillet, a little olive oil or butter and some salt and pepper. In well under 10 minutes you can have perfectly cooked scallops.

The thing that takes the most time about this recipe is the fresh made Orange Vinaigrette.  It isn’t complicated but it takes a little bit of time to segment and juice the oranges then you need simmer it for about 30 minutes to let it reduce down to sweet tangy perfection.  Give it a try and I think you will agree that this dressing is so worth the effort!

This salad is light and fresh – perfect after a week of travel food or just when you want something totally delicious.

Seared Scallops over Arugula Salad with Spicy Maple Pecans and Orange Vinaigrette

Prep time: 10 minutes – Cook time: 30  minutes – Makes: 4 servings

• 4 valencia oranges
• ¼ cup white granular sugar
• ½ cup white wine vinegar
• 20 large scallops
• 4 tablespoons extra virgin olive oil, divided
• garlic salt
• cracked black pepper
• 8-10 oz arugula
• ¼ cup shredded parmesan
• ½ cup spicy maple pecan halves (recipe below)

For the Orange Vinaigrette:

Cut all 4 oranges in half.  For the first 3 oranges, use a sharp knife to run around the inside of each segment and pop out the orange triangle segments.  Place the orange segments into a bowl and set aside until ready to assemble the salads.

After removing the orange segments, squeeze the empty orange halves over a small bowl to extract all the juice.  For the 4th orange do not remove the segments, hold each half over the bowl and squeeze to remove all the juice.  Check the fresh squeezed juice and remove any seeds. (You can leave any juicy orange bits in the juice.)   You should end up with 1 cup of orange juice.

Place a small sauce pan on the stove on high heat.  Add fresh squeezed orange juice, sugar and white wine vinegar.  Stir to incorporated.  Bring the mixture to a boil, then immediately reduce the heat to simmer the mixture.

Simmer the orange juice mixture for about 30 minutes stirring occasionally until the mixture reduces by half.  You should end up with about 3/4 cups of orange vinaigrette.  Set aside to cool until ready to use.

While the vinaigrette is simmering, cook the maple pecan and scallops.

For the Seared Scallops:

Put a large skillet on the stove on high heat.  Add 2 tablespoons olive oil to the pan.

While the pan is heating, rinse the scallops with water and pat dry.  Season scallops with a little garlic salt and fresh cracked black pepper.

Once the pan is really hot add the scallops.  Cook scallops for about 2 – 2 ½ minutes until golden brown, flip and cook for another 2- 2 ½ minutes more.  Remove scallops from the pan and set aside while you assemble the salad.

To assemble the Arugula Salad:

Place arugula into a large bowl.  Add 2 tablespoons olive oil, fresh cracked black pepper and toss.

Portion arugula onto 4 plates or bowls.  Add orange segments, 1 tablespoon shredded parmesan, and Spicy Maple Pecans to each salad.

When scallops are cooked add to salad.  Sprinkle 3 tablespoons of orange vinaigrette over scallops and salad.  Serve and enjoy!

Spicy Maple Pecans

Prep time: 2 minutes – Cook time: 15 minutes – Makes: 1/2 cup

• ½ cup pecan halves
• ¼ cup maple syrup
• ½ teaspoon cayenne pepper

Preheat oven to 350º.

Place pecan halved in a small bowl.  Add maple syrup and toss until well coated.  Pour mixture into a baking dish.  Sprinkle pecans with cayenne pepper.

Bake for 15 minutes.  Remove from the oven and use a spatula stir pecans around the pan to prevent them from sticking to the baking dish.

Use in the recipe above or cool completely and then store in an air-tight container.

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