Pan-Seared Scallops With Escarole & Oranges

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1/2 cup freshly squeezed orange juice

2 tablespoons minced fresh tarragon

1 tablespoon extra virgin olive oil

1 teaspoon minced shallot

3/4 teaspoon salt

4 cups escarole leaves (pale yellow ones only), torn into bite-size pieces

2 oranges, peeled, seeded, white membrane removed, segmented

1/2 cup flat-leaf parsley leaves

12 sea scallops (about 3/4 pound)

1 tablespoon butter

1/2 teaspoon ground pepper

1/4 cup dry white wine

2 tablespoons chicken broth

2 tablespoons lemon zest

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