2 1/2 pounds sea scallops
2 cups orange juice
2 cups dry white wine
1 bunch scallions sliced well
1/3 cup Nicoise olives that are pitted and sliced
3 medium tomatoes that are seeded and chopped
1 whole orange finely chopped zest —
3 tablespoons fresh chervil that is finely chopped
1 tablespoon drained capers
1 cup fruity olive oil
Salt and pepper
Place scallops in a large skillet and pour over the orange juice and the wine. Heat to boiling, and then reduce heat to low and simmer the scallops just until barely cooked through, 2-3 minutes. Using a slotted spoon transfer the scallops into a mixing bowl. Reduce the remaining liquid in the pan over high heat to 1/2 cup. Remove from the heat and set aside.
Add the scallions, olives, tomatoes, orange zest, chervil, and capers to the scallops – toss to combine. Whisk the reduced poaching liquid and the olive oil together. Season the dressing to taste with salt and freshly ground pepper. Pour over the scallop salad and toss to coat. Serve at once or refrigerate until ready to serve.