Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops
Author: 
 
The perfect Vineyard spring salad
Ingredients
  • TANGERINE VINAIGRETTE
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon tangerine or orange zest
  • 2 tablespoons tangerine or orange juice
  • 4 teaspoons white-wine vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons finely chopped spring herbs, such as chervil, chives, tarragon and/or dill
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • SALAD
  • 6 cups baby spinach
  • 6 cups torn frisée
  • 2 tangerines or oranges, segmented
  • 2 teaspoons coriander seeds
  • ¼ teaspoon coarse kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 pound dry sea scallops, patted dry
  • 1 tablespoon canola oil
Instructions
  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. 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. 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.
Nutrition Information
Serving size: makes 4 servings Calories: 251 Fat: 12g Saturated fat: 1g Carbohydrates: 15g Sugar: 0 Sodium: 518mg Protein: 22g Cholesterol: 37mg
Recipe by Vineyard Nutrition at https://vineyardnutrition.com/spinach-frisee-salad-with-tangerines-coriander-crusted-scallops/