In a hot pan with oil, sear scallops first side down until golden brown.
Flip, add wine to deglaze pan, add butter and thyme. Marinate scallops until lightly firm.
Take scallops from pan to cool.
Reduce. Add cream, the remainder of thyme & juice of one whole lemon. Cook until cream thickens enough to coat back of spoon.
Season to taste & reduce heat.
In a bowl, mix arugula, sslt & pepper, light oil, & the juice of a blood orange. Set in center of plate.
Arrange scallops around the salad.
Put cream sauce over scallops.
Finish with the zest of lemon and orange. And Voila! A delicious quick dish to wow anyone!