Orange and scallop salad

Who said we can’t indulge our cravings and be healthy at the same time? Today I bring you the most delicious and easy to prepare salad: orange and scallop salad. Ingredients 1/2 red onion, finely chopped 1/2 tablespoon rice vinegar 3 oranges 1/2 cup soft green olives cup pitted 2 tablespoons extra virgin olive oil 450g scallops, 4 to 5 cm in diameter salt and freshly ground pepper 2 tablespoons fresh mint leaves, roughly chopped Procedure Place the onion slices in a colander and rinse thoroughly under cold running water. Then, place in a small bowl and add the rice vinegar. Remove the zest from an orange until you get a teaspoon and save. Cut the base and top of all the oranges and remove the peel and white skin following the curvature of the oranges. Throw away the peel. Slice the oranges lengthwise in half and crosswise into thin half circles. In a bowl, mix the orange slices with the olives, the zest you had saved and a teaspoon of olive oil. Season the scallops lightly with salt and pepper. In a nonstick skillet over medium-high heat, heat the remaining tablespoon of oil. Add the scallops and cook for 4 or 5 minutes, turning once, until browned on both sides and the center is opaque. Be careful not to cook the scallops as it quickly goes from perfectly soft to overcooked and tough. Add the onion (including vinegar), mint, a pinch of salt and a little pepper to the orange mixture and fold gently. Divide the orange salad between 4 carving plates and Cover with hot ax callus.