1 can (11 ounces) Mandarin oranges in light syrup, drained
In a small bowl, whisk together shallot, 1/3 cup oil, vinegar, tarragon and mustard; set aside.
In a large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. Add scallops to skillet; sprinkle with salt and pepper. Cook 4 to 6 minutes or until golden brown, turning once.
To serve, arrange salad greens on each
of 4 dinner plates; top with scallops and orange
segments. With spoon, pour vinaigrette over
salads to serve.