Pepper and Coriander Scallop Skewers with Tarragon Salad Recipe

Pepper and Coriander Scallop Skewers with Tarragon Salad Recipe

  • Vegetable oil cooking spray
  • 2 tablespoons orange juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1 head Boston (or bibb) lettuce, chopped
  • 2 tangerines, sectioned
  • 1 cucumber, peeled and thinly sliced
  • 1/4 cup chopped fresh tarragon
  • 2 tablespoon all-purpose flour
  • 2 tablespoon crushed coriander seeds
  • 1 tablespoon coarsely crushed black peppercorns
  • 1 1/2 pounds sea scallops
  • 1 egg white
  1. Coat grill with cooking spray; heat on high. Whisk juice, oil and 1/2 teaspoon of the salt in a bowl; set aside. Combine lettuce, tangerines, cucumber and tarragon in another bowl; set aside. Mix flour, coriander and peppercorns on foil. Sprinkle scallops with remaining 1/2 teaspoon salt; dip in egg white. Press scallops into peppercorn mixture; slide lengthwise onto skewers. Grill scallops, turning occasionally, until no longer translucent, about 7 minutes. Remove from skewers. Toss salad greens with dressing and arrange on 4 plates; top with scallops.
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