300 g small scallops
200 gr several green salads (arugula, spinach etc)
1 orange cut into chunks
1 fennel (fennel) cut into very thin slices (you can use a mandolin)
1 / 2 onion cut into slices
8 Kalamata olives pitted and cut in to slices
4 tablespoons extra virgin olive oil
1 lemon (the juice)
1 sprig of thyme
Salt - Pepper
Rinse the scallops, dry them with paper towel and place them in a bowl with the juice of half a lemon. Add thyme and leave the bowl for about 30 minutes in the fridge.
Grill the scallops in a grill pan with a little olive oil on both sides until golden brown. They do not need more than 5 minutes to be ready.
Place in salad bowl the greens, add slices of fennel, orange, onion slices, olives and scallops. Prepare the vinaigrette by whisking together the juice of the other half of lemon with olive oil, add some salt and pepper and drizzle on top of the salad.