Directions
INGREDIENTS
TANGERINE VINAIGRETTE
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
SALAD
6 cups baby spinach
6 cups torn frisée
2 tangerines or oranges, segmented
2 teaspoons coriander seeds
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground pepper
1 pound dry sea scallops, patted dry
1 tablespoon canola oil
DIRECTIONS
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.
NUTRITION
Per serving:
251 calories
12 g fat
1 g sat
15 g carbohydrates
0 g total sugars
22 g protein
5 g fiber
SmartPoints value : 6
