Spinach and Endive Salad with Crusted Scallops
YaQutullah Ibraheem Muhammad, MS, RDN, LD
March 31, 2016
Servings: 4-6
1 tablespoon red onion, minced
1 teaspoon garlic, minced
2 teaspoons mixed chives, tarragon, dill, chopped
2 tablespoons extra virgin olive oil
½ cup apple cider vinegar
½ teaspoon tangerine or orange zest
2 tablespoons tangerine or orange juice
¼ teaspoon red pepper corns, ground
6 cups baby spinach
6 cups torn endive
2 tangerines or oranges, segmented
4 ounces walnuts
2 teaspoons coriander seeds
¼ teaspoon coarse kosher salt
¼ teaspoon freshly ground pepper
1 pound dry sea scallops
2 tablespoons extra virgin olive oil
6-8 ounces Mariposa Dairy Feta Goat Cheese