Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops

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Serving size 4

Prep Time 30MIN

Total Time 30MIN

Ingredients

Tangerine Vinaigrette

2 Tbsp extra virgin olive oil
½ tsp tangerine or orange zest
2 Tbsp tangerine or orange juice
4 tsp white wine vinegar
1 Tbsp minced shallot
2 tsp finely chopped spring herbs, such as chervil, chives, tarragon and/or dill
1 tsp Dijon mustard
¼ tsp salt
¼ tsp freshly ground pepper

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.

Ingredients

Salad

6 cup baby spinach
6 cup torn frisée
2 tangerines or oranges, segmented (see tip)
2 tsp coriander seed
¼ tsp coarse kosher salt
¼ tsp freshly ground pepper
1 lb dry sea scallops (see note), patted dry
1 Tbsp canola oil

Directions

2. 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.

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.