Red onion, 1/2, thinly sliced
Rice vinegar, 4 tsp
Extra virgin olive oil, 2 tbsp
Sea scallops, 1 pound
Salt, 1/4 tsp
Freshly ground pepper, 1/4 tsp, plus more to taste
Fresh flat leaf parsley or mint, 2 tbsp chopped
1. Put onion slices in a colander and brings well under cold running water. Drain thoroughly, then transfer to a small bowl and stir in rice vinegar. Set aside.
2. Remove 1 teaspoon finely grated zest from one orange; set pesticide. Using a sharp knife, cut a thin slice off both ends of each orange, then cut away peel and bitter white pith, following fruits curve. Cut oranges in And half lengthwise, then sliced crosswise into it in half-moons. In a bowl. Combine orange slices with reserved zest And 1 tablespoon of olive oil. Set aside.
3. Sprinkle scallops with salt and 1/4 teaspoon pepper. Heat remaining 1 tablespoon olive oil in a large nonstick frying pan over medium high heat. Add scallops and cook, turning once, until browned on both sides until opaque in Center, 4 to 5 minutes total. Add onion with vinegar, parsley and a few grinding of pepper two orange mixture and toss Gently to combine. Divide orange salad along four dinner plates and top with warm scallops, dividing them. Serve right away.