Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops

Photo: psfreeman

The flavors of coriander and tangerine complement the sweet scallops in this easy-to-make dinner salad. Frisée has a big flavor and a sturdy texture, which stands up to the warm scallops. If you can’t find frisée, make your own mix of greens; escarole and curly endive are great ones to include. Ingredient Note: Be sure to buy “dry” sea scallops. Recipe from Eating Well via Diabetic Connect.

Yield: 4 servings
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Ingredients

  • Tangerine Vinaigrette
  • 2 tablespoon(s) extra-virgin olive oil
  • 1/2 teaspoon(s) tangerine or orange zest
  • 2 tablespoon(s) tangerine or orange juice
  • 4 teaspoon(s) white wine vinegar
  • 1 tablespoon(s) minced shallot
  • 2 teaspoon(s) finely chopped spring herbs, such as chervil, chives, tarragon and/or dill
  • 1 teaspoon(s) Dijon mustard
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper
  • Salad
  • 6 cup(s) baby spinach
  • 6 cup(s) torn frisée
  • 2 tangerines, or oranges, segmented
  • 2 teaspoon(s) coriander seeds
  • 1/4 teaspoon(s) coarse kosher salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 1 pound(s) dry sea scallops, patted dry
  • 1 tablespoon(s) canola oil

Preparation

  1. 1. To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl.
  2. 2. To prepare salad: Combine spinach, frisée and tangerine (or orange) segments in a large salad bowl. Add the vinaigrette and toss to coat. Divide the salad among 4 plates.
  3. 3. Coarsely grind or chop coriander seeds and combine with kosher salt and pepper in a small bowl. Sprinkle on both sides of scallops. Heat canola oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering but not smoking. Add the scallops and cook until they develop a golden brown crust and are just opaque all the way through, 2 to 3 minutes per side. Serve the scallops on the salad.



  4. To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl.

  5. To prepare salad: Combine spinach, frisée and tangerine (or orange) segments in a large salad bowl. Add the vinaigrette and toss to coat. Divide the salad among 4 plates.

  6. Coarsely grind or chop coriander seeds and combine with kosher salt and pepper in a small bowl. Sprinkle on both sides of scallops. Heat canola oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering but not smoking. Add the scallops and cook until they develop a golden brown crust and are just opaque all the way through, 2 to 3 minutes per side. Serve the scallops on the salad.

  7. Tip: To segment a tangerine or orange: Remove peel and white pith, then slice off both ends. Use a sharp knife to cut the segments from the surrounding membranes.

December 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops Recipe at a Glance
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