SCALLOP, SPINACH and ORANGE SALAD
4 Servings

An appealing appetizer salad from The Great House at Villa Madeleine, St. Croix.

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.