3 Tbs frozen orange concentrate, thawed
2 Tbs Traditional White Balsamic
3 Tbs Extra-Virgin Olive Oil
2 tsp. minced peeled fresh ginger
1 Tbs chopped fresh cilantro
2 Tbs Coriander Seeds, coarsely crushed
16 sea scallops, side muscles removed
8 cups mixed baby greens
1 navel orange, peeled and segmented
Whisk juice concentrate, vinegar, 1 Tbs oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.
Place crushed coriander seed on plate. Sprinkle scallops with salt and pepper, then press both sides in coriander to coat.
Heat 2 Tbs oil in a 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.