Grilled Sea Scallops over Baby Arugula Salad & Colombo Marsala Vinaigrette

Ingredients

Colombo Marsala Vinaigrette:

1/3 cup Colombo Marsala Sweet
1 ½ tbs. sherry vinegar
1 ½ tbs. Extra Virgin Olive Oil (evoo)
1 tbs. vegetable oil
To taste kosher salt & cracked black pepper

Scallops:
12 oz large sea scallops
2 ea blood oranges, peeled and segmented
1 bulb fennel, julienne or shaved thin
4 cups baby arugula, washed and stems picked off
1 ea. medium Vidalia Spring Onion
1 tbs. evoo
2 tbs. vegetable oil
2 tbs. Colombo Marsala vinaigrette
Splash Colombo Marsala Sweet
To taste kosher salt & cracked black pepper

In a pan Reduce Colombo Marsala until 2tbs. are left, let cool 10 minutes. Add sherry vinegar and a pinch of salt and pepper. Slowly add the oils while whisking constantly. Adjust seasoning if needed.

Pre-heat grill to medium high heat. Cut the top half of the Vidalia spring Onion off, leaving about 7” of green. Quarter lengthwise and wash. Toss with evoo, kosher salt and cracked black pepper. Place on grill, turning frequently for 3 minutes. Remove before the onions are fully cooked. Cool and slice on bias. Cut segments from the blood oranges and set aside. Shave or julienne with a knife the fennel and toss with splash of Colombo Marsala and a pinch of salt & pepper and set aside. Wash and dry the arugula then pick the stems off. Clean the side muscle off of the scallops, drizzle evoo over them and season with salt & pepper. Cook on grill about 2 minutes each side, or to desired temperature. Toss blood oranges, fennel, onions, arugula and Colombo Marsala vinaigrette and place in center of plate. Top with grilled scallops. Drizzle extra vinaigrette on plate.