Seared Scallops with Tangerine and Arugula Salad



¼ cup tangerine juice

2 tsp. tangerine zest

2 Tbsp. Champagne or white wine vinegar

1 Tbsp. Dijon mustard

2 tsp. minced shallots

¼ cup tangerine juice

2 Tbsp. olive oil

Salt and pepper


4 cups romaine or other green-leafy lettuce

4 cups arugula

3 tangerines, segmented

½ cup pitted mixed olives


1-pound scallops

Pinch of ground coriander

Salt and pepper, to taste

1 Tbsp. unsalted butter

1 Tbsp. avocado oil or other high-heat oil

Shaved Parmesan cheese for serving (optional)


  1. In a bowl, combine tangerine juice, zest, vinegar, mustard and shallots. Slowly drizzle in oil while whisking to create an emulsified vinaigrette. Season with salt and pepper; set aside.
  2. Combine romaine, arugula, tangerine segments and olives, tossing gently. Place in single servings on each plate.
  3. Rinse and pat scallops dry; season with coriander, salt and pepper.
  4. Preheat a sauté pan over medium-high heat and add butter and oil. Carefully place scallops in the pan and sear until golden on one side, 1 ½ to 3 minutes. Gently flip scallops and cook for an additional 30 to 90 seconds, depending on size. Keep warm while assembling the salad.
  5. Place warm scallops on top of salad. Drizzle with reserved vinaigrette and sprinkle with Parmesan.

Serves 4 to 6

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