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Pepper and Coriander Scallop Skewers with Tarragon Salad

['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.

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