Corriander-Crusted Scallop Salad with Tangerines

It's early spring in New England, and I've been feeling like salads. This one has both raw greens and hot, pan-seared scallops, which wilt the spinach and taste so good with citrus! I served this with toast and goat cheese, which I drizzled with honey. A friend brought a bottle Simi chardonnay, which was wonderful. I found this recipe at EatingWell.com.

Vinagrette Ingredients:
2 tablespoons extra-virgin olive oil
1/2 teaspoon orange zest
2 tablesppons orange juice
4 teaspoons white wine vinegar
1 tablespoon minced shallot
2 teaspoons chervil, chives or tarragon (or dill!)-- finely chopped
1 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teasppon freshly ground pepper

Salad Ingredients:
Baby spinach and greens
1 tangerine, segmented
2 teaspoons ground corriander
1/2 teaspoon salt
1/4 teaspoon pepper
wile sea scallops (dry)
1 tablespoon canola oil

I would start this dinner by making the vinaigrette and salad; this way, you can serve the scallops hot out of the pan and begin your meal as soon as they're done :) For the vinaigrette, mix the ingredients listed above and shake gently. Dress the greens with the vinaigrette and tangerine wedges; set the salads on the table. Then, begin your work and the scallops: combine the salt, pepper and coriander, and dredge each scallop in the mix on all sides. When all are prepared, heat a tablespoon of olive or canola oil in a non-stick stainless steel pan; (that's my preference, anyway!). When the oil is hot, toss in the scallops, and do not move them for about two minutes. With a sharp spatula, flip them for another one minute or so -- be careful not overcook. Place them in the center of each salad place immediately and also serve immediately; they are delicious!