We saw some great scallops at Johnny YI's @ Reading Terminal Market and wanted to pull a simple salad around some seared scallop goodness.
We had just bought a case of Clementines last week from Whole Foods Elizabeth remembered seeing a salad recipe using some citrus.
Here's the link to the recipe.
We left out the pomegranate seeds and grapefruit, but the result was still a good balance between the bright citrus and the sweet caramelized sear of the scallop.
The arugula & red onion gave it a peppery background; make sure you cut the onions as thin as humanly possibly...like see-through thin...so that you won't get any overwhelming onion bite. You can also soak the red onion in cold water for about 10 minutes to lift out the more offensive flavor.