Pan-fried Scallops and Orange-Jalapeño Coleslaw

Ingredients:

• 700 g large sea scallops (about 24 pcs.)
• 1/4 cup vegetable oil
• 2.5 tsp ground coriander
• 3 large Navelin oranges
• 1 tbsp freshly squeezed lime juice
• 1 tbsp fish sauce
• Half a head of Chinese cabbage, shredded
• 1 bunch of cilantro, leaves coarsely chopped
• Half a small red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 0.5 cup chopped unsalted roasted peanuts

Preparation:

1. Place the scallops on a plate lined with paper towels and pat dry thoroughly. Transfer to a medium bowl and add 1 tablespoon of vegetable oil and 1.5 teaspoons of coriander; season with salt and pepper. Mix well.
2. Using a sharp knife, peel the oranges. Holding the orange over a bowl, cut between the membranes and release the segments, allowing them to fall into the bowl. Transfer the orange segments to a large bowl.
3. Refueling:
   
   Combine 1 tablespoon of orange juice in a small bowl with the lime juice, fish sauce, the remaining 1 teaspoon of cilantro, 2 tablespoons of vegetable oil, and 1/2 teaspoon each of salt and black pepper. Stir and set aside. Place the cabbage, cilantro, red onion, jalapeño, and peanuts in a large bowl with the oranges and set aside.
4. In a large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the scallops, spreading them out in an even layer. Cook until golden brown on the bottom, about 3 minutes.
5. Turn the scallops over and cook until opaque, about 2 minutes more.
6. Add the dressing to the kale and orange salad and toss well; season with salt and pepper to taste. Divide the salad among plates and top with the scallops.