If I had to come up with one word to describe this dish I would call it “restauranty.” It comes off as all crazy complicated and stylish, but it is actually really easy. I developed it for the April 2010 issue of EatingWell Magazine.
And now here it is on HealthySeasonalRecipes because it is perfect for the holiday season. Obviously, we all are crazy busy this time of year. But in 30 minutes, you can wow your dinner guests, and they will think you slaved away on it. Plus, I figure, scallops and frisee are kinda pricey, but the holidays are the one time of year when you may want to splurge a little.
May I suggest this insane peppermint patty cheesecake for dessert? Or pick up a December 2011 issue of EatingWell Magazine to read my show-stopping holiday desserts story.
Speaking about not having time during the holiday season… Are you fretting about your shopping list? Here is my round-up of gift ideas for the healthy foodie in your life.
I am totally obsessed with this new Jute line by Vietri, I swoon particularly over the Chargers. If my husband is reading this, hint, hint.
I know I’ve already gone on about the Teeny Tiny spice company, but their cute little tins of spice blends are a great, affordable host/hostess gift. My new thing is to sprinkle shepherd herb mix over halved fingerling potatoes with olive oil and kosher salt. then I just roast them up. Perfection!
And then there is always a drool-worthy assortment of Lake Champlain Chocolates. Can you say hubba hubba?
And right now I am in love with their Old World Hot Chocolate because a little chocolate is a good thing. It keeps you from going crazy.
So anyway, back to the recipe.
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon tangerine zest
- 2 tablespoons tangerine juice
- 1 tablespoon plus 1 teaspoon white-wine vinegar
- 1 tablespoon minced shallot
- 2 teaspoons finely chopped spring herbs, such as chervil, chives, tarragon or dill
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- !For the Salad and Scallops
- 12 cups baby spinach and frisee
- 2 tangerines, segmented
- 1 pound dry sea scallops, “foot” removed and patted dry (see *ingredient note)
- 2 teaspoons coriander seeds, roughly milled/ ground
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- Whisk 2 tablespoons olive oil, juice, vinegar, shallot, herbs, mustard, zest, salt and pepper in a large mixing bowl. Set aside.
- Combine greens and tangerine segments in a large salad bowl, add dressing and toss to coat. Divide the salads among 4 entrée plates or 6 appetizer plates.
- Mix crushed coriander seeds, kosher salt and pepper in a small bowl. Sprinkle on both sides of scallops. Heat 1 tablespoon canola oil in a large cast-iron or non-stick skillet over medium high heat until shimmering but not yet smoking. Add scallops and cook, until they develop a golden brown crust and just opaque all the way through, 2 to 3 minutes per side. Divide scallops on top of the greens.
37 mg Cholesterol, 0 g Added Sugar
*ingredient note: Each scallop has a knobby muscle on the side which attaches the scallop to its shell. It is known as the foot. It is too chewy and should be removed. Just pull it right off with your fingers and feed it to your cat.