Seared scallop and arugula salad with pickled cranberry dressing and chocolate pearls

Serves 2

6-10 fresh sea scallops (you can use frozen, but you won't be able to get them to caramelize)
1/4 red onion, sliced into a very thin slice
1/2 cup dried cranberries
 1/4  cup vinegar, half balsamic, half red wine vinegar
1 Tablespoon balsamic vinegar
2 Tablespoons EVOO
2 Tablespoons Valrhona chocolate pearls (or chop up other good chocolate into small sizes, chocolate nibs also work)
1 five-ounce package arugula

In a non-stick pan, add some oil (sesame preferred) and sear scallops on high heat turning once you have achieved caremelization on one side. Sear till caramelized on the other side. In the mean time, bring the onions, the cranberries and the mixed vinegars to a boil. Reduce heat and continue to simmer until the onions are very soft, and the cranberries plump with vinegar. Use the other balsamic vinegar and oil and whisk together a vinaigrette.

Toss the arugula with the vinaigrette. Spoon "pickled" onions and cranberries over the salad, arrange the scallops on top, and sprinkle over the chocolate pearls.