|Unsweetened orange juice||14 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|Peeled minced ginger root||1 Tablespoon|
|Dijon mustard||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Garlic||2 Clove (10 gm), crushed|
|Sea scallops||1 Pound|
|Fresh asparagus spears||1⁄2 Pound|
|Vegetable cooking spray||1|
|Olive oil||1 Teaspoon|
|Mixed baby salad greens||6 Cup (96 tbs)|
|Oranges||2 Medium, peeled and sectioned|
|Orange zest||1 Teaspoon|
|Freshly ground pepper||To Taste|
Combine first 5 ingredients in a jar.
Cover tightly, and shake vigorously.
Pour 1/2 cup orange juice mixture into a heavy-duty, zip-top plastic bag.
Set remaining juice mixture aside.
Add scallops to bag; seal bag, and shake until scallops are well coated.
Marinate in refrigerator 30 minutes, turning bag occasionally.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if "desired.
Cut asparagus into 2-inch pieces.
Remove scallops from marinade, discarding marinade.
Coat a 10-inch cast-iron skillet with cooking spray; add 1 teaspoon oil.
Place over medium-high heat until hot.
Add scallops, and cook 5 minutes or until browned, turning once.
Remove scallops from skillet; keep warm.
Add asparagus to skillet; saute until crisp-tender.
To serve, place 1 1/2 cups greens on each of 4 plates.
Arrange scallops, asparagus, and orange sections evenly over greens.
Pour remaining orange juice mixture through a wire-mesh strainer.
Discard garlic and gingerroot remaining in strainer.
Drizzle 2 tablespoons orange juice mixture over each salad.
If desired, sprinkle with orange zest and pepper.