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 herbs, such as chervil, chives, tarragon and/or dill
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly gound pepper
6 cups baby spinach
6 cups torn frisee or mixed greens such as escarole, curly endive
2 tangerines or oranges, segmented
2 teaspoons coriander seeds
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground pepper
1 pound sea scallops, patted dry
1 tablespoon canola oil
1. To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl.
2. To prepare salad: Combine spinach, greens and tangerine (or orange) segments in a large salad bowl. Add the vinaigrette and toss to coat. Divide the salad among 4 plates.
3. 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 non-stick skillet over medium-high heat until shimmering but not smoking. Add the scallops and coook 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.
Per serving: 251 calories, 12 g fat; 1 g salt; 8 g mono; 37 mg cholesterol; 15 g carbohydrates; 22 g protein; 5 g fiber; 518 mg sodium; 949 mg potassium
1/2 Carbohydrate serving
Exchanges: 2 vegetable, 3 lean meat, 2 fat