- 2 oranges, peeled, white pith removed
- 1 cup orange juice
- 3 tablespoons balsamic vinegar
- 2 tablespoons minced shallot
- 1/4 cup olive oil
- 12 large sea scallops, each cut horizontally into thirds
- 2 tablespoons (1/4 stick) butter, melted
- 1/4 teaspoon paprika
- 8 cups fresh spinach leaves (about 10 ounces)
- 2 tablespoons sliced almonds, toasted
- 1/4 cup (1/2 stick) chilled butter, cut into pieces
- Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.
- Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.
- Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.
- Broil scallops until cooked through, about 3 minutes.
- Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.
- Place scallops atop spinach salad. Drizzle sauce over scallops and serve.