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Spinach & Frisee Salad With Tangerines & Coriander-Crusted Scallops

Spinach & Frisee Salad With Tangerines & Coriander-Crusted Scallops
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WebMD Recipe from

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.

Prep: 30 minutes | Total Time: 30 minutes
  • 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
  • 1/4 teaspoon
    freshly ground pepper
  • 6 cups
    baby spinach
  • 6 cups
    torn frisée
  • 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
  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.



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. 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 Information

Makes: 4 servings
  • Calories251
  • Fat12 g
    • Saturated fat1 g
  • Cholesterol37 mg
  • Carbohydrates15 g
    • Dietary fiber5 g
  • Protein22 g
  • Sodium518 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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