Orange Scallop Salad

from: http://www.epicurious.com/

2 oranges or 4 clementines, 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

Serves 4

• Using knife, cut between orange membranes to release segments. Set aside.
   
• 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.

Consider adding some thin slices of brie for garnish.

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