YIELD: Makes 4 servings

INGREDIENTS

3 tablespoons frozen orange juice concentrate, thawed

2 tablespoons white balsamic vinegar

Juice from ½ lemon

Extra-virgin olive oil

3 teaspoons minced or finely grated peeled fresh ginger

1 tablespoon chopped fresh cilantro

¼ teaspoon coriander powder

¼ teaspoon fennel seeds (optional)

1 pound of sea scallops, side muscles removed

1 package of mixed baby greens

1 navel orange, peel and pith removed, cut into segments

½ fennel bulb, cut into slices (optional)

Instructions:

Whisk juice concentrate, vinegar, lemon juice, 1-2 tablespoons EVOO, ginger, cilantro, coriander and fennel seeds in small bowl. Season dressing with salt and pepper.

Sprinkle scallops with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add scallops and cook until golden brown and just opaque in center, 1 1/2 to 2 minutes per side.

Divide greens, orange, and scallops among 4 plates. Drizzle dressing over. Alternatively, serve scallops over rice or risotto, with salad on side of plate.