Seared Scallops and Sauteed Peaches with Lemon Lime Vinaigrette

I got these gorgeous scallops at Whole Foods fresh fish dept. and couldn't have been happier with the quality and taste, and they had been frozen too! They were so succulent and sweet, and seared beautifully.  I have tried other places for scallops and the quality just wasn't there, nor did they sear well, so I just stick to Whole Foods. There is a trick to the perfect sear with scallops, you must make sure you get the extra moisture out of them, otherwise you will never get the sear and for whatever reason, they end up tasting rubbery because they will have been cooked too long trying to get the sear.  I put mine on top of a couple paper towels on a plate and put a few more paper towels on top and then another plate on top to ~weigh~ them down, then put in the fridge.  This works well, and after a few hours, your scallops are ready for searing.  The dressing comes together quickly and compliments the scallops very well with the perfect acidity to balance out the sweet flavor of those tender white delicious treasures.

What you need for the dressing:
~1 Tbsp Lemon Juice
~1 Tbsp Lime Juice
~1/2 Tsp Dried Italian Herbs
~1 Large clove of garlic crushed
~1/2 Cup White wine vinegar
~2 Tbsp Extra light olive oil
~Couple of splashes of good quality Balsamic vinegar
~4-5 Packets splenda (start with less and taste and add more until you feel the flavors are balanced.  You can use the same amount of sugar if you would rather not use splenda.
~Salt and Pepper to taste

Whisk altogether and set aside.

What you need for the salad:
~1 small container Baby Arugula
~Handful of Baby Kale 
~Handful of mixed Baby Greens
~4 slices of red onion 
~1 or 2 Peaches sliced, depending on how many you want. (skin on)
~8 Scallops or however many you would like.
~2 pats of butter or more for searing and peaches (or Pam if you are calorie conscious)

Let's get to work:
1) In a large bowl, mix the greens together and set aside
2) While your pan is preheating, salt and pepper both sides of your scallops, and then add butter (or Pam) and then add scallops to the blazing hot pan and let sear without peaking for 5 minutes per side. After 5 minutes you can peak to make sure they are searing, but after that, don't turn.  Remove scallops to a plate and set aside. (You certainly can use butter to sear your scallops which would taste sinful, but for us, just saving on calories by using Pam, but by no means compromising the flavor)
3) In the same pan, add the onions and saute around until all the rings are separated and you start to see a sear on them.  When done, toss into the salad.
4) In that same pan again, add more butter if you choose and your peach slices and saute for about a minute each side.  The idea here is to warm them to bring out their natural sweetness.  Don't let them get too brown.  When done, toss those into the salad and then add the dressing.  With tongs carefully toss until mixed, as to not mush up the peaches.
5) Pile the salad on a plate and add Scallops on top and serve.

Makes 2 servings with 4 scallops each.