¼ cup olive oil
2 Tbsp. undiluted orange juice concentrate
2 Tbsp. red wine vinegar
1 tsp coriander seeds, toasted and cracked
¾ tsp salt
½ tsp freshly ground black pepper
3 oranges, peeled and segmented
2 endives (red or green leaf), cut lengthwise into ¼-inch-thick slices
1 red onion, halved crosswise and cut vertically into thin crescents
½ cup coarsely chopped walnuts, toasted
1 pomegranate, seeded, or ¼ cup dried cranberries or cherries, for garnish
16 sea scallops, patted dry with paper towels
1 tsp salt
¾ tsp freshly ground black pepper
2 Tbsp olive oil
To make the vinaigrette:
In a small bowl, whisk together olive oil, orange juice concentrate, red wine vinegar, coriander seeds, salt and black pepper. Set aside.
To make the salad:
In a salad bowl, combine the oranges, endives and red onion. Gently toss with three fourths of the dressing. Let stand while cooking the scallops.
To make the scallops:
Season the scallops with the salt and pepper. Using 2 large skillets, heat 1 Tbsp of the olive oil in each skillet over medium-high heat. Cook several scallops at a time, being careful not to crowd, until lightly browned on the outside and opaque throughout, about 2 minutes on each side (do not overcook). Remove the scallops from the pan and cover to keep warm. Continue the cooking process until all of the scallops are prepared.
To serve, add the walnuts to the salad. Portion the salad mixture onto 4 plates and arrange 4 scallops around the edge of each salad. Sprinkle with the pomegranate seeds or cranberries or cherries and spoon on the remaining dressing.