Ingredients
¼ cup olive oil
2 Tbsp. undiluted orange juice concentrate
2 Tbsp. red wine vinegar
1 tsp coriander seeds, toasted and cracked
¾ tsp salt
½ tsp freshly ground black pepper
3 oranges, peeled and segmented
2 endives (red or green leaf), cut lengthwise into ¼-inch-thick slices
1 red onion, halved crosswise and cut vertically into thin crescents
½ cup coarsely chopped walnuts, toasted
1 pomegranate, seeded, or ¼ cup dried cranberries or cherries, for garnish
16 sea scallops, patted dry with paper towels
1 tsp salt
¾ tsp freshly ground black pepper
2 Tbsp olive oil
Directions
- To make the vinaigrette:In a small bowl, whisk together olive oil, orange juice concentrate, red wine vinegar, coriander seeds, salt and black pepper. Set aside.
- To make the salad: In a salad bowl, combine the oranges, endives and red onion. Gently toss with three fourths of the dressing. Let stand while cooking the scallops.
- To make the scallops: Season the scallops with the salt and pepper. Using 2 large skillets, heat 1 Tbsp of the olive oil in each skillet over medium-high heat. Cook several scallops at a time, being careful not to crowd, until lightly browned on the outside and opaque throughout, about 2 minutes on each side (do not overcook). Remove the scallops from the pan and cover to keep warm. Continue the cooking process until all of the scallops are prepared.
- To serve, add the walnuts to the salad. Portion the salad mixture onto 4 plates and arrange 4 scallops around the edge of each salad. Sprinkle with the pomegranate seeds or cranberries or cherries and spoon on the remaining dressing.
