The crushed coriander forms a crispy scallop crust, and orange juice concentrate makes life easy.
Recipe information
Total Time
25 minutes
Yield
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
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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
One serving contains: Calories (kcal) 316.1 %Calories from Fat 35.1 Fat (g) 12.3 Saturated Fat (g) 1.5 Cholesterol (mg) 87.7 Carbohydrates (g) 14.0 Dietary Fiber (g) 1.2 Total Sugars (g) 4.9 Net Carbs (g) 12.8 Protein (g) 37.0 Sodium (mg) 423.0