This easy and yummy dinner salad recipe is made up of sweet scallops, spinach and frisée.  The tangerine vinaigrette complements the scallops that are coated with coriander.  Frisée has a big flavor and a sturdy texture that stands up to the warm scallops.  If you cannot find frisée, substitute it with escarole and curly endive.

Ingredients:

Tangerine Vinaigrette: 2 tablespoons extra-virgin olive oil, 1/2 teaspoon tangerine or orange zest, 2 tablespoons tangerine or orange juice, 4 teaspoons white vinegar, 1 tablespoon minced shallot, 2 teaspoons finely chopped spring herbs like chervil, chives, tarragon and 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 kosher salt, 1/4 teaspoon freshly ground pepper, 1 pound dry sea scallops (patted dry), 1 tablespoon canola oil

Procedure:

1.  To make the vinaigrette, combine olive oil, tangerine zest and juice, vinegar, shallots, chopped herbs, Dijon mustard, salt and pepper in a medium bowl.

2.  Coarsely grind coriander seeds and combine with kosher salt and pepper in a small bowl.  Sprinkle scallops with the coriander mixture on both sides.

3.  Heat canola oil in a large pan over medium-high heat until shimmering but not smoking.  Add the scallops and cook for 2 to 3 minutes until they develop a golden brown crust.

4.  Prepare salad by combining spinach, frisée, tangerine segments in a large bowl.  Drizzle with the prepared vinaigrette and toss to coat.  Top the salad with the scallops.