Juicy scallops are rich in selenium, a mineral that protects cells from disease-causing damage in the body.

Ingredients

　　Vegetable oil cooking spray

　　2 tablespoons orange juice

　　1 tablespoon extra-virgin olive oil

　　1 teaspoon salt

　　1 head Boston (or bibb) lettuce, chopped

　　2 tangerines, sectioned

　　1 cucumber, peeled and thinly sliced

　　1/4 cup chopped fresh tarragon

　　2 tablespoon all-purpose flour

　　2 tablespoon crushed coriander seeds

　　1 tablespoon coarsely crushed black peppercorns

　　1 1/2 pounds sea scallops

　　1 egg white

　　Coat grill with cooking spray; heat on high. Whisk juice, oil and 1/2 teaspoon of the salt in a bowl; set aside. Combine lettuce, tangerines, cucumber and tarragon in another bowl; set aside. Mix flour, coriander and peppercorns on foil. Sprinkle scallops with remaining 1/2 teaspoon salt; dip in egg white. Press scallops into peppercorn mixture; slide lengthwise onto skewers. Grill scallops, turning occasionally, until no longer translucent, about 7 minutes. Remove from skewers. Toss salad greens with dressing and arrange on 4 plates; top with scallops.

Nutrition Per Serving

　　6 g fat (0.5 g saturated)

　　21 g carbs

　　4.5 g fiber

　　32 g protein

　　#### Nutritional analysis provided by Self