Pepper and Coriander Scallop Skewers with Tarragon Salad

ingredients

• 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 tablespoons all-purpose flour
• 2 tablespoons crushed coriander seeds
• 1 tablespoon coarsely crushed black peppercorns
• 1 1/2 pounds sea scallops
• 1 egg white

directions

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.