Seared Scallops with Orange Sauce and Napa Cabbage Salad

Gotta get caught up so here is another one from her mag., and the preface: "Sea scallops are meaty and delicious, and they're also low in calories and fat. So go ahead - serve them with a buttery sauce."
(serves 4)

3 Cara Cara* oranges
1/2 Napa cabbage, thinly sliced (about 6 cups)
1/3 thinly sliced red onion
2 T. EVOO
3 t. cider vinegar
Kosher* salt and freshly* ground pepper
2 lbs. sea scallops, cleaned and connective muslce removed*
4 T. Kerrygold* butter
1 cloves garlic, finely chopped
1 T. finely chopped scallion

Zest the oranges. Cut off the peel to remove the pith and outer membrane. Working over a large bowl, cut between the membranes to release the segments into the bowl.; squeeze the juice from the membranes into the bowl. Add the cabbage, onion, 1 T. oil, and 1 t. cider vinegar. Season with S&P and toss to coat. Season the scallops with S&P. In a large skillet, melt 1 T. butter over med.-high. Working in two batches, cook the scallops, turning once, until browned and just opaque in the center, 5-6 mins. Transfer the scallops to a plate. Reduce the heat to med.-low and add the remaining 1 T. oil. Add the garlic and cook, stirring, until starting to brown, about 1 min. Add the remaining 2 t. vinegar; stir 10 seconds. Off heat, add the orange zest, the remaining 3 t. butter, and the scallions; stir
until the butter melts. Return to the heat, add the scallops and toss quickly to coast; season with S&P. Serve over the salad.

"Each moment you can choose to practice Jesus's Presence, or to practice the presence of problems.

Love,

MM