Spinach & Frisee Salad with Tangerines & Coriander-Crusted Scallops
To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl.Advertisement
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.
2 vegetable, 3 lean meat, 2 fat