Pan seared scallops with a citrus balsamic glaze

Ingredients

• 1 1/2 libras large sea scallops, fresh or thawed
• 1 teaspoon unsalted butter
• 2 teaspoon olive oil
• 1/2 cup flour
• 1/2 teaspoon salt and pepper, to taste
• 6 cups baby salad greens1/2 cup pine nuts, toasted
• 2 naval oranges, segmented

Citrus Balsamic Glaze:

• ½ cup balsamic vinegar
• ½ cup fresh orange juice
• 2 teaspoons honey
• 1/2 teaspoon Freshly ground black pepper

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Preparation

• Rinse the scallops under cold running water, then pat dry with a clean paper towel.
• Sprinkle with salt and pepper. Pour the flour onto a plate and lightly dust the scallops with the flour.
• Heat olive oil and butter over medium-high heat. The pan needs to be very hot before adding the scallops so let it heat up just until it begins to smoke.
• Add scallops to pan and don't move them! You want a nice golden brown crust to form and the center to turn opaque (about 2 minutes on one side and 1 minute to finish on the other).
• Do not overcook scallops as they will become rubbery. You should be able to easily cut them with a fork. Serve scallops immediately.
• To serve, fill each plate with a generous portion of fresh baby salad greens, then place about 6 scallops around the edge.
• Sprinkle each dish with toasted pine nuts and orange segments. Drizzle salad and scallops with citrus balsamic glaze.
• Citrus Balsamic Glaze:
  Add all the ingredients to a small saucepan and bring to a boil. Cook over medium-high heat for a few minutes, until the mixture thickens enough to coat the back of a spoon.