Coriander Scallops with Orange-Ginger Dressing
Succulent sea scallops crusted with crushed coriander seeds, served over fresh mixed greens and orange segments with a bright citrus-ginger dressing. A perfect blend of citrus, herbs, and perfectly seared seafood.
4 servings
20 min
Ingredients
- •3 tablespoons frozen orange juice concentrate, thawed
- •2 tablespoons white balsamic vinegar
- •3 tablespoons extra-virgin olive oil, divided
- •2 teaspoons minced peeled fresh ginger
- •1 tablespoon chopped fresh cilantro
- •2 tablespoons coriander seeds, coarsely crushed in resealable bag with mallet
- •16 pieces sea scallops, side muscles removed
- •8 cups mixed baby greens
- •1 whole navel orange
- •peel and pith removed
- •cut between membranes into segments
Cooking Instructions
- 1.
Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.
5 min
- 2.
Place crushed coriander seeds on plate. Sprinkle scallops with salt and pepper, then press both sides in coriander to coat. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add scallops and cook until golden brown and just opaque in center, 1 1/2 to 2 minutes per side.
10 min
- 3.
Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.
5 min
