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Serves 4
Vinaigrette
¼ cup olive oil
3 tablespoons undiluted orange juice concentrate
2 tablespoons red wine vinegar
1 teaspoon coriander seeds, toasted and cracked
¾ teaspoon salt
½ teaspoon freshly ground black pepper
Salad
3 oranges, peeled and segmented
2 endives (red or green leaf), cut lengthwise into 1/4-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 teaspoon salt
¾ teaspoon freshly ground black pepper
2 tablespoons olive oil
To make the vinaigrette: In a small bowl, whisk together the vinaigrette ingredients; 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 tablespoon of the 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.
Wildwood p48
Cory Schreiber
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1st Keep
 janetlsanders
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