Double Dish of the Week: Spinach Salad with Tangerines and Coriander-Crusted Scallops

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2 tablespoons extra-virgin olive oil

1/2 teaspoon tangerine zest

2 tablespoons tangerine or orange juice

4 teaspoons white-wine vinegar

1 tablespoon minced shallot

2 teaspoons chopped herbs, such as chervil, chives, tarragon and/or dill

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Salad:

6 cups spinach

6 cups other salad greens, like lettuce

2 tangerines, segmented

2 teaspoons coriander seeds

1/4 teaspoon coarse kosher salt

1/4 teaspoon freshly ground pepper

1 pound sea scallops, patted dry

1 tablespoon canola oil

To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl. To prepare salad: Combine spinach, lettuce, and tangerine (or orange) segments in a large salad bowl. Add the vinaigrette and toss to coat. Divide the salad among 4 plates. Coarsely grind or chop coriander seeds and combine with kosher salt and pepper in a small bowl. Sprinkle on both sides of scallops. Heat canola oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering but not smoking. Add the scallops and cook until they develop a golden brown crust and are just opaque all the way through, 2 to 3 minutes per side. Serve the scallops on the salad.  Adapted from Eating Well, March/April 2010.