Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops
Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops
Author: Eating Well
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
- To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl.
- 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.
- 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
