Vinaigrette:

1. Grate the zest from one orange into a small bowl.
2. Using a serrated knife, cut the ends off both oranges to make flat edges and peel off the rest of the skin.
3. Squeeze juice from the ends of the oranges into a bowl. Measure and set aside 2 tablespoons of orange juice.
4. Cut the rest of both oranges into individual segments. Set the orange segments aside.
5. Heat the olive oil in a large nonstick skillet over medium heat. Add the shallots and sauté until softened (approximately 1 minute). Remove from heat.
6. Stir vinegar and reserved orange juice into the shallots. Scrape mixture into bowl with orange zest. Add the salt and pepper and mix well.

Salad:

1. Wipe the skillet used for the shallots clean with paper towel.
2. Heat the skillet over medium heat. Add pine nuts and cook, stirring often, until toasted (approximately 2 minutes). Pour onto plate and set aside.
3. Add a small amount of olive oil just to coat the pan (approximately 1 tablespoon) and heat over medium-high heat. Add the scallops and cook, turning halfway, about 3-4 minutes on each side. Scallops should be seared on both sides.
4. Combine the spinach and reserved orange segments in a large bowl.
5. Add the scallops, vinaigrette, and toasted pine nuts and toss. Serve warm.