Coriander Scallops with Orange-Ginger Dressing

Name: Coriander Scallops with Orange-Ginger Dressing
Yield: 4 servings
Ingredients: 1 3 tablespoons frozen orange juice concentrate, thawed; 1 2 tablespoons white balsamic vinegar; 1 3 tablespoons extra-virgin olive oil, divided; 1 2 teaspoons minced peeled fresh ginger; 1 1 tablespoon chopped fresh cilantro; 1 2 tablespoons coriander seeds, coarsely crushed in resealable bag with mallet; 1 16 sea scallops, side muscles removed; 1 8 cups mixed baby greens; 1 1 navel orange; 1 peel and pith removed; 1 cut between membranes into segments

From the kitchen of Carly

Toasted coriander seeds crust tender scallops, seared until golden and buttery. A bright orange-ginger dressing cuts through the richness, while fresh greens and citrus segments keep each bite clean and balanced. Simple, elegant, ready in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons frozen orange juice concentrate, thawed
12 tablespoons white balsamic vinegar
13 tablespoons extra-virgin olive oil, divided
12 teaspoons minced peeled fresh ginger
11 tablespoon chopped fresh cilantro
12 tablespoons coriander seeds, coarsely crushed in resealable bag with mallet
116 sea scallops, side muscles removed
18 cups mixed baby greens
11 navel orange
1peel and pith removed
1cut between membranes into segments

Instructions

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.