Spinach Endive Salad with Coriander Scallops

by Heather Metell, Banner Gateway Head Chef

Vinaigrette Ingredients
1 teaspoon olive oil
1 teaspoon orange juice
1/2 teaspoon white wine vinegar
1/4 teaspoon shallots
1/4 teaspoon fresh tarragon
1/4 teaspoon fresh finely chopped tarragon
1/4 teaspoon Dijon mustard
salt to taste
black pepper to taste

Directions
Combine all ingredients and whisk until blended

Ingredients
2/3 cup cleaned spinach
2/3 cup torn endive
1/2 navel orange peeled and segmented
1/4 teaspoon ground coriander
2 ounces sea dry scallops
1 teaspoon canola oil
salt to taste
black pepper to taste

Directions
Combine coriander, salt and pepper in a small bowl. Sprinkle spices on both sides of scallops.

Heat oil in large skillet over medium-high until shimmering but not smoking. Toss the scallops and cook until the develop a golden brown crust and are just opaque all the way through. 2-3 minutes per side.

Combine spinach, endive and orange segments. Add the vinaigrette and toss to coat.

Top salad with scallops.