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Spinach & Frisee Salad with Tangerines & Coriander-Crusted Scallops

  • 30 m
  • 30 m
Katie Webster
“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

    • 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

Directions

  • 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.
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