Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad | America's Test Kitchen

Ingredients

• 4 ounces baby spinach (about 5 1/3 cups lightly packed)
• 4 ounces watercress (or arugula), washed, dried, and stemmed (about 4 cups lightly packed)
• 3/4 cup sliced almonds
• 1 1/2 pounds large sea scallops , (16 - 24 scallops) (see note), tendons removed (see illustration below)
• Salt and ground black pepper
• 1 1/2 tablespoons vegetable oil
• 3 tablespoons extra-virgin olive oil
• 1/2 medium red onion , sliced thin
• 1 teaspoon fresh thyme , minced
• Table salt
• 2 large oranges , cut into 1/4-inch pieces
• 2 tablespoons sherry vinegar