Spinach & Frisee Salad with Tangerines & Coriander-Crusted Scallops
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
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Nutrition Profile:
Ingredients
Directions
Tips
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
Per Serving:
228 calories; protein 16.5g; carbohydrates 15.5g; dietary fiber 4.6g; sugars 5.9g; fat 11.7g; saturated fat 1.5g; cholesterol 27.2mg; vitamin a iu 6222IU; vitamin c 32.5mg; folate 220.9mcg; calcium 116.3mg; iron 2.5mg; magnesium 78.9mg; potassium 820.1mg; sodium 779.7mg; thiamin 0.1mg.
Exchanges:
2 vegetable, 3 lean meat, 2 fat