Instructions: To prepare the vinaigrette, combine the garlic, shallot, vinegar, orange juice concentrate, and zest in a medium bowl. Slowly whisk in the olive oil until the dressing is emulsified and thickened. Season to taste with the salt and pepper.

To prepare the salad, arrange the lettuce and arugula on 4 plates. Arrange the red onions and orange segments on top of the greens. Heat the olive oil in a 10-inch saute pan over high heat until smoking hot. Add the scallops and sear on both sides just until the scallops are translucent, about 2 minutes.

To serve, distribute the scallops among the salads, placing them on the greens, and drizzle the vinaigrette over the top . Serve immediately.

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