www.eatingwell.com

Don’t be put off by the long ingredient list for this recipe; they list all of the salad and dressing ingredients.  It’s actually pretty simple and you can make it even easier by skipping the spinach and frisee and just grabbing some pre-washed mesclun mix instead.

Tangerine Vinaigrette

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon tangerine or orange zest
• 2 tablespoons tangerine or orange juice
• 4 teaspoons white-wine vinegar
• 1 tablespoon minced shallot
• 2 teaspoons finely chopped spring herbs, such as chervil, chives, tarragon and/or dill
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Salad

• 6 cups baby spinach
• 6 cups torn frisée
• 2 tangerines or oranges, segmented
• 2 teaspoons coriander seeds
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 pound dry sea scallops patted dry
• 1 tablespoon canola oil

To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl.

To prepare salad: Combine spinach, frisée and tangerine (or orange) segments in a large salad bowl. Add the vinaigrette and toss to coat. Divide the salad among 4 plates.

Coarsely grind or chop coriander seeds and combine with kosher salt and pepper in a small bowl. Sprinkle on both sides of scallops. Heat canola oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering but not smoking. Add the scallops and cook until they develop a golden brown crust and are just opaque all the way through, 2 to 3 minutes per side. Serve the scallops on the salad.