In a small bowl, whisk together the orange juice, soy sauce, vinegar, sesame oil, salt and pepper. Adjust seasoning to taste.
Cook the scallops
Heat a large non-stick skillet over medium-high heat, heat about 1 tablespoon of olive oil. Working in batches, lightly season the scallops with salt and pepper, and sear for about 2 minutes, or until golden brown on one side. Flip the scallops and cook for about 2-3 minutes more, until the other side is also golden brown. Transfer to a plate and set aside.
Make the salad
Bring about an inch of water to a boil in a deep-sided skillet or saute pan. When the water is bubbling, salt the water, then drop the asparagus and cook the asparagus for about 2 minutes, or until bright green. Strain the asparagus in a sieve, running it under cold running water. Set aside.
Return the skillet to the stove and heat it over medium heat. Add the remaining tablespoon of olive oil, and drop in the kale and red onion. Stir the greens and cook for about 1-2 minutes, then add the asparagus and about 2 tablespoons of the dressing.
Transfer the asparagus and kale into 4 bowls. Top with scallops, tangerine segments and a sprinkling of sesame seeds. Serve with additional dressing.