Scallops
Sweet, buttery, and full of flavor, scallops are considered a seafood delicacy and a sure hit at dinners and parties. The combination of the scallops with the fresh salad makes this recipe perfect for the summer months! This is also the best season for scallops.
Coriander Scallops with Orange-Ginger Dressing
I N G R E D I E N T S
- 16 Scallops
- 3 tablespoons orange juice concentrate
- 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
- 8 cups mixed baby greens
- 1 navel orange, peel and pith removed, cut between membranes into segments
D I R E C T I O N S
- Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.
- Peel the orange and cut between membranes into segments.
- Place the crushed coriander seeds on a plate, then press both sides of the scallops in coriander to coat. Then, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the coated scallops and cook until golden brown and just opaque in center, 1,5 to 2 minutes per side.
- Lastly, divide the greens, the orange slices, and scallops among 4 plates. Drizzle the dressing over.
Enjoy!
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