Seared Scallops with Tangerine and Arugula Salad recipe | PCC Community Markets

Ingredients

• 1/4 cup tangerine juice
• 2 teaspoons tangerine zest
• 2 tablespoons Champagne or white wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons minced shallots
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 pound scallops
• Pinch of ground coriander
• 1 tablespoon unsalted butter
• 1 tablespoon high-heat oil
• 4 cups arugula
• 4 cups frisee
• 3 tangerines, segmented
• 1/2 cup pitted mixed olives
• Shaved Parmesan cheese, for serving (optional)