Spinach & Frisée Salad With Tangerines & Coriander-Crusted Scallops

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
251
FAT
37%
CHOL
14%
SOD
53%

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Ingredients for 4 servings

1/4 teaspoon freshly ground pepper Salad

2 teaspoons finely chopped spring herbs, such as chervil, chives, tarragon and/or dill

2 teaspoons coriander seeds

2 tangerines or oranges, segmented (see Tip)

6 cups baby spinach

1/4 teaspoon freshly ground pepper

Tangerine Vinaigrette

1/4 teaspoon salt

4 teaspoons white-wine vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons tangerine or orange juice

1 tablespoon minced shallot

6 cups torn frisée

1/2 teaspoon tangerine or orange zest

1 pound dry sea scallops (see Note), patted dry

1/4 teaspoon coarse kosher salt

1 teaspoon Dijon mustard

1 tablespoon canola oil

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