These jewels of the sea are surprisingly quick to cook, but don't underestimate their flavor, texture, or difficulty because they are all sophisticated!
1/2 cup + drizzle olive oil
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 blood orange; zested and juiced
9 10-20 count fresh scallops
salt & pepper
4 ounces microgreens
Combine 1/2 cup of olive oil, balsamic vinegar, brown sugar, blood orange juice, and blood orange zest; whisk until the sugar completely dissolves.
Pat the scallops dry using a paper towel. Season the large, flat side with salt and pepper. Heat a nonstick pan over high heat; when hot, add a drizzle of olive oil. Lay the scallops in the pan in a clockwise direction, seasoned side down. Cook until golden brown, about 2.5 minutes. Flip over in the same clockwise direction, season with salt and pepper, and cook for an additional 2.5 minutes, or until golden brown. When touching the center of the scallop, it should be only a little springy. Transfer scallops to a plate lined with paper towels to absorb the excess oil.
Divide microgreens amongst 3 plates. Top each with 3 scallops and a drizzle of the blood orange vinaigrette.