Serves 4 INGREDIENTS 16 scallops ½ cup extra virgin olive oil 2 TBSP red wine vinegar 1 TSP coriander seeds, toasted and cracked 3 TBSP orange juice concentrate Salt and pepper 3 oranges, peeled and segmented 2 endives, cut lengthwise, ¼ inch slices 1 red onion, thinly sliced ½ cup chopped walnuts (toast for 10 min. @ 400 covered with butter and honey) ¼ cup dried cherries or cranberries
Blend ¼ cup olive oil, orange juice, red wine vinegar, coriander, salt and pepper. Set aside.
Combine oranges, endives and red onion in salad bowl. Toss with half of olive oil mixture.
Season scallops with salt and pepper. In large pan heat 1 TBSP olive oil over medium heat. Lightly brown scallops (3-4 min/side). Remove from pan, keep warm. Only cook up to 8 scallops at once.
Add walnuts to salad. Portion onto 4 plates, scallops on top. Sprinkle with cherries or cranberries.