Discovering Vegetarian/Vegan Diets and Recipes

Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops

Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops

Spinach & Frisée 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.


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


  • 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



  • Step 1 – To prepare vinaigrette: Whisk olive oil, tangerine (or orange) zest and juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl.
  • Step 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.
  • Step 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.

 Source: EatingWell Magazine


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; 11.7 g total fat; 1.5 g saturated fat; 27 mg cholesterol; 780 mg sodium. 820 mg potassium; 15.5 g carbohydrates; 4.6 g fiber; 6 g sugar; 16.5 g protein; 6222 IU vitamin a iu; 33 mg vitamin c; 221 mcg folate; 116 mg calcium; 2 mg iron; 79 mg magnesium;


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