Scallop Citrus Salad

Pam cooking spray
1 pound scallops
1/2 tsp coursely ground pepper
3/4 tsp salt, divided
1/4 cup orange juice
2 TBS olive oil
2 TBS lemon juice
1 tsp honey
1-2 naval oranges, peeled and coursely chopped
1 ruby red grapefruit, peeled and coursely chopped
1/2 cup thinly sliced onion
4 cups salad mix (I like to use spring mix)

1. Warm a large nonstick pan over medium-high heat, coat with Pam. Put scallops in pan and add 1/2 tsp of the salt and pepper. Brown the scallops (3-4 minutes)
2. In a medium bowl whisk the OJ, olive oil, lemon juice, honey and 1/4 tsp salt. Add the fruit onion and scallops. Stir.
3. Divide the salad among 4 plates and top with equal parts scallop/dressing mixture.
~*~ From Sunset Magazine ~*~