YIELD: Makes 4 servings
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)
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.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.