Scallop, Spinach and Orange Salad

• 2 oranges, peeled, white pith removedorange
• 1 cup orange juiceorange-juice
• 3 tablespoons balsamic vinegarbalsamic-vinegar
• 2 tablespoons minced shallotshallot
• 1/4 cup olive oilolive-oil
• 12 large sea scallops, each cut horizontally into thirdsscallop
• 2 tablespoons (1/4 stick) butter, meltedbutter
• 1/4 teaspoon paprikapaprika
• 8 cups fresh spinach leaves (about 10 ounces)spinach
• 2 tablespoons sliced almonds, toastedalmond
• 1/4 cup (1/2 stick) chilled butter, cut into piecesbutter

1. 01Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.
2. 02Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.
3. 03

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