Spinach & Frisee Salad with Tangerines & Coriander-Crusted Scallops

Spinach & Frisee Salad with Tangerines & Coriander-Crusted Scallops

5 Reviews
From: EatingWell Magazine, March/April 2010

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 4 servings

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  • Tangerine Vinaigrette
  • 2 tablespoons extra-virgin olive oil
  • ½ 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
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Salad
  • 6 cups baby spinach
  • 6 cups torn frisée
  • 2 tangerines or oranges, segmented (see Tip)
  • 2 teaspoons coriander seeds
  • ¼ teaspoon coarse kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 pound dry sea scallops (see Note), patted dry
  • 1 tablespoon canola oil


  • Active

  • Ready In

  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, frisee 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.

Nutrition information

  • Per serving: 228 calories; 12 g fat(1 g sat); 5 g fiber; 15 g carbohydrates; 17 g protein; 221 mcg folate; 27 mg cholesterol; 6 g sugars; 0 g added sugars; 6,222 IU vitamin A; 32 mg vitamin C; 116 mg calcium; 2 mg iron; 780 mg sodium; 820 mg potassium
  • Nutrition Bonus: Vitamin A (124% daily value), Folate (55% dv), Vitamin C (53% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 lean meat, 2 fat

Reviews 5

March 08, 2011
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By: nicole_lynn
AMAZING!! So quick and easy. The spice of the coriander is perfect with the sweet tangerines. The dressing is fantastic! No complaints here!
May 12, 2010
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By: Lally
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.
April 05, 2010
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By: EatingWell User
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.
March 21, 2010
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By: EatingWell User
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.
March 16, 2010
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By: EatingWell User
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!
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