Coriander Scallops with Orange - Ginger Dressing

By klzrebiec

Ingredients

• 3 tbsps. frozen orange juice concentrate, thawed
• 2 tbsps. white balsamic vinegar
• 3 tbsps. extra virgin olive oil, divided
• 2 tsps. chopped, fresh cilantro
• 2 tbsps. coriander seeds coarsely crushed in resealable bag with mallet
• 16 sea scallops. side muscles, removed
• 8 cups mixed baby greens
• 1 navel orange, peel and pits removed, cut between membranes into segments

Details

Servings 4

Preparation

Step 1

Whisk orange juice, vinegar, 1 tablespoon oil, ginger and cilantro in small bowl. Season dressing with salt and pepper. Place crushed coriander seeds on plate. Sprinkle scallops with salt and pepper, then press both sides in coriander to coat. Heat 2 tbsps. oil in large nonstick skillet over medium high heat. Add scallops and cook until golden brown and just opaque in center. 1 1/2 minutes per side. Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.