Coriander Scallops with Orange-Ginger DressingJosé Picayo
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
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 sea scallops, side muscles removed
8 cups mixed baby greens
1 navel orange, peel and pith removed, cut between membranes into segments
Preparation
Step 1
Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.
Step 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.
Step 3
Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.
Nutrition Per Serving
Per serving: 316 calories
12 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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