- 3 tablespoons frozen orange juice concentrate, thawed
- 2 tablespoons white balsamic vinegar
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons minced peeled fresh ginger
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons coriander seeds, coarsely crushed in resealable bag with mallet
- 16 sea scallops, side muscles removed
- 8 cups mixed baby greens
- 1 navel orange, peel and pith removed, cut between membranes into segments
- Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.
- Place crushed coriander seeds on plate. Sprinkle scallops with salt and pepper, then press both sides in coriander to coat. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add scallops and cook until golden brown and just opaque in center, 1 1/2 to 2 minutes per side.
- Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.