INGREDIENTS
12
Scallops
1
small bunch Asparagus
6 cups
Baby kale
1/4 cup
Red onion
2
Tangerines
2 tbsp
Soy sauce, light
2
Black pepper, freshly ground
1
Kosher salt
1 tsp
Salt
1 tbsp
Sesame seeds
2 tbsp
Olive oil
1 tbsp
Rice vinegar
3 tbsp
Sesame oil
1/4 cup
Orange juice