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. Source: EatingWell Magazine, March/April 2010

Katie Webster


Tangerine Vinaigrette


Instructions Checklist
  • 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, frisee 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.


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.

Nutrition Facts

228 calories; 11.7 g total fat; 1.5 g saturated fat; 27 mg cholesterol; 780 mg sodium. 820 mg potassium; 15.5 g carbohydrates; 4.6 g fiber; 6 g sugar; 16.5 g protein; 6222 IU vitamin a iu; 33 mg vitamin c; 221 mcg folate; 116 mg calcium; 2 mg iron; 79 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
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Rating: 5 stars
This was a satisfying yet healthy salad. I used spinach and endive rather than the frisee. I omitted the mustard from the dressing and used plain white vinegar for the white wine vinegar. If I make it again I would drain a can of no-sugar-added mandarin oranges (in juice rather than syrup) rather than segment the tangerines - that was the worst part! Read More
Rating: 5 stars
I love the combination of citrus and coriander in this salad. I used regular oranges and crushed the coriander seeds with mortar and pestle. Could not find frisee salad so I used a spring salad mix I had on hand. Oranges can be segmented well ahead of time and stored in the refrigerator. Collected juice will hopefully give you 2 tablespoons for the dressing. Can't wait to make this again. Read More
Rating: 5 stars
My husband mae this last night and I'm just now eating it cold for a healthy lunhc. Fantastic! I would also make this dressing for any salad or greens in general. Love the orange zest. Read More
Rating: 5 stars
so good! and healthy! the oranges and the coriander were a perfect mix. it was a great combination between sweet and tangy and then adding the warm scallops just made a great combo. The dressing was so delicious too- i'll probalby make the dressing again to put on any salad. Read More
Rating: 5 stars
AMAZING!! So quick and easy. The spice of the coriander is perfect with the sweet tangerines. The dressing is fantastic! No complaints here! Read More