The flavors of coriander and tangerine complement the sweet scallops in this easy-to-make dinner salad. To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl. Coarsely grind or chop coriander seeds and combine with kosher salt and pepper in a small bowl.


Nutrition Bonus: Vitamin A (126% daily value), Vitamin C (60% dv), Folate (55% dv), Magnesium (29% dv), Potassium (27% dv). Heat canola oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering but not smoking.
Add the scallops and cook until they develop a golden brown crust and are just opaque all the way through, 2 to 3 minutes per side.





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