4 oranges, preferably blood oranges
1 fennel bulb, trimmed and thinly sliced
3 green onions, trimmed and sliced
1 t ground cumin
salt and pepper to taste
6 T extra virgin olive oil
2 T fresh Italian parsley, chopped
1 lb. sea scallops
Peel the oranges over a bowl, removing the peel and white membrane, then roughly chop the whole orange on a cutting board, reserving the juice. Put the orange in a bowl with the fennel and green onions and mix well.
Save 1/4 of the reserved juice for cooking the scallops, mix the remainder with the cumin, salt, pepper, and half of the olive oil. Toss with the salad and let the flavors blend.
Meanwhile, heat the remaining olive oil in a small skillet over medium-high heat. Add the scallops and cook, turning once so the scallops develop a nice brown crust. Remove the scallops and deglaze the pan with the remaining orange juice until it starts to thicken.
Arrange the salad on plates, divide the scallops equally among them and drizzle with the pan juices, serve immediately.
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