Warm Sea Scallop and Butter Lettuce Salad

16 sea scallops, patted dry with paper towels
salt and pepper to taste
2 T. olive oil
1 head butter lettuce, cleaned and placed on serving platter
1 red onion, thinly sliced
2 oranges, peeled and thinly sliced
1/2 cup toasted walnuts
1/2 cup sun dried craisins
1/4 cup red wine vinegar
zest of 1 orange
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup olive oil

Place scallops on paper towels and dry both sides. Sprinkle both sides with a little salt and pepper. Heat olive oil in heavy skillet. Place scallops in oil and sear on both sides for 3 minutes per side. Meantime, place lettuce on serving platter. When scallops are done, place on lettuce leaves. Top with red onion rings, orange slices, walnuts and craisins. In medium bowl, whisk ingredients for salad dressing and pour immediately over scallops. Serve at once. Serves 4.

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