- 2 tablespoons orange juice
- 1 1/2 tablespoons plus 2 teaspoons balsamic vinegar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 large oranges
- 1 teaspoon grated orange peel
- 1 teaspoon grated lime peel
- 1 teaspoon fresh lime juice
- 1/4 teaspoon ground black pepper
- 1 pound bay scallops
- 10 cups (lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frisée)
- 16 grape tomatoes, halved
- Whisk orange juice and 1 1/2 tablespoons vinegar in medium bowl to blend. Whisk in 1/4 cup oil. Season with salt and pepper.
- Cut peel and pith from oranges; cut between membranes to release segments.
- Whisk 1 tablespoon oil, orange peel, lime peel, lime juice, pepper, and 2 teaspoons vinegar in bowl for marinade. (Dressing, oranges, and marinade can be made 4 hours ahead; chill. Bring dressing back to room temperature.) Mix scallops into marinade. Let stand 10 minutes.
- Heat large nonstick skillet over high heat. Add scallops with marinade and sauté until just cooked through, about 2 minutes. Season scallops to taste with salt.
- Toss orange segments, mixed greens, and tomatoes in large bowl with enough dressing to coat. Divide salad among plates. Place scallops atop salads.