Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops

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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.

Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • Tangerine Vinaigrette

  • 2 tablespoons extra-virgin olive oil

  • 1/2 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

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • Salad

  • 6 cups baby spinach

  • 6 cups torn frisée

  • 2 tangerines, or oranges, segmented (see Tip)

  • 2 teaspoons coriander seeds

  • 1/4 teaspoon coarse kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 1 pound dry sea scallops, (see Note), patted dry

  • 1 tablespoon canola oil

Directions
  1. 4 servings

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

  3. 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.

  4. 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.

  5. 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.

  6. Ingredient Note: Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are mushy and less flavorful. Some scallops will have a small white muscle on the side; remove it before cooking.


Nutritional Facts

Servings
4
Per serving
Calories
251
Carbohydrates
15g
Fat
12g
Saturated Fat
1g
Monounsaturated Fat
8g
Protein
22g
Cholesterol
37mg
Dietary Fiber
5g
Potassium
949mg
Sodium
518mg
Added Sugars
0g
Exchanges
2 vegetable
3 lean meat
2 fat
Carbohydrate Servings
1
Vitamin A (126% daily value)
Vitamin C (60% dv)
Folate (55% dv)
Magnesium (29% dv)
Potassium (27% dv).

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1 reply

ohneclue
ohneclue 2013-09-10 18:03:39 -0500 Report

If you are assuming adding vinegar to a recipe will lower blood sugar, don't. The only vinegar tested that lowered blood sugar was apple cider vinegar so there's no reason to recommend recipes with balsamic vinegar (3-4 times the sugar of ACV) and any other vinegar such as rice wine vinegar as having the same effect. Scientifically inaccurate. You would help more diabetics but cutting back on the fruit and fruit juice in this recipe