Skip to content

Food & Recipes

Font Size
A
A
A

Spinach & Frisee Salad With Tangerines & Coriander-Crusted Scallops

Spinach & Frisee Salad With Tangerines & Coriander-Crusted Scallops
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
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
    salt
  • 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
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.

 

Tip

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.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.
 

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.

Thanks!

Now check your email account on your mobile phone to download your new app.