Coriander Scallops with Orange-Ginger Dressing

By karen1

Recipes & Menus | Recipes

Coriander Scallops with Orange-Ginger Dressing

4 servings

PREP:

25 minutes

TOTAL:

25 minutes

Recipe by the Bon Appétit Test Kitchen

Photograph by José Picayo

March 2011

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

Details

Servings 4
Preparation time 25mins
Cooking time 50mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.

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.

Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.