Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops
From EatingWell: 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.
- 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
- 2 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
- 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, frisée 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.
Tips & Notes
- 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.
Per serving: 251 calories; 12 g fat (1 g sat, 8 g mono); 37 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 22 g protein; 5 g fiber; 518 mg sodium; 949 mg potassium.
Nutrition Bonus: Vitamin A (126% daily value), Vitamin C (60% dv), Folate (55% dv), Magnesium (29% dv), Potassium (27% dv).
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 3 lean meat, 2 fat
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- March/April 2010