1 blood orange (and the juice from it, OR substitute 3 Tbsp. Honeybell Orange White Balsamic)
4 Tbsp. Butternut Squash Seed Oil
1/2 tsp. grain mustard
salt and pepper to taste
6-8 oz. fresh spring salad greens, mesclun or other young salad greens
1/2 lb. fresh sea (or bay) scallops
Mild Extra Virgin Olive Oil
Using a kitchen knife, remove top and bottom of orange. Place the orange, cut side down, on cutting surface and starting from top, cut peel and pith away, cutting down and in a curve so that the flesh of the orange remains intact. Continue this around the entire orange until all peel is removed. Discard all trimmings. Using the orange segment lines on the orange as guides carefully cut into each at an angle and just to the center of the peeled orange. Segments can easily be removed and set aside in a small bowl as you go around the entire orange.
After removing all segments, squeeze the leftover pulpy orange sections over another bowl, extracting all the juice for the vinaigrette.
Chef's Note: May substitute 3 Tbsp. Honeybell White Balsamic for the blood orange juice if you didn't get enough or don't find it bright and sweet enough.
Prepare the vinaigrette, using a wire whisk and combining 3 tablespoons of the squeezed orange juice, the mustard, Butternut Squash Seed Oil, salt and pepper in a small bowl.
Season scallops with salt and pepper. Heat skillet on medium-high and add 1 teaspoon Extra Virgin Olive Oil. Place scallops in skillet and turn, using tongs, after 1 minute. Sear for 1 minute more. Scallops should be cooked on the exterior and rare in the center. Remove scallops and set aside.
Using large mixing bowl and tongs, toss greens, half of the orange segments and vinaigrette. Season to taste. Using salad plates and tongs, portion salad between two plates. Garnish each plate with remaining orange segments and scallops. Drizzle extra oil around plate for presentation and serve.