1 Tbsp. extra-virgin olive oil
1 lb. large sea scallops (dry pack preferred)
2 scallions, sliced in half
1 clove garlic, minced
3 Tbsp. raspberry vinegar
3 Tbsp. olive oil
salt and freshly ground pepper
8 c. frisee (or your favorite combination of greens), washed and dried
1 c. orange segments
Preheat a 12-in. omelette or fry pan over medium-high heat until the rim of the pan is hot to the touch. Add the olive oil to the pan and allow it to heat for another minute.
Place the scallops in the pan and cook for two minutes on each side. Remove the scallops and set aside.
Add the scallions and garlic to the pan and sauté briefly.
Add the vinegar and the oil and heat through.
Return the scallops to the pan to warm. Season with salt and pepper to taste.
Divide the salad greens and berries evenly among four serving plates. Arrange the scallops on top of the greens. Drizzle with the warm raspberry vinaigrette and serve immediately.