Seared Scallops with Blood Orange Salsa | Charlotte Fashion Plate

Ingredients

• 8-10, U10-12 dry-packed scallops
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons butter
• cracked black pepper, for garnish
• 3- 4 small blood oranges, peeled and diced
• 1/4 cup olive oil
• 1 tablespoon diced jalapeños
• 1 Roma tomato, seeded and diced
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh chopped parsley, plus more for garnish