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Spinach & Frisee Salad with Tangerines & Coriander-Crusted Scallops

Katie Webster
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

Sea scallops, dry

6 cups

Baby spinach

6 cups

Frisee

2 tsp

Herbs, spring

1 tbsp

Shallot

1/2 tsp

Tangerine or orange, zest

2

Tangerines or oranges

1 tsp

Dijon mustard

1

Tangerine vinaigrette

2 tsp

Coriander seeds

1/4 tsp

Kosher salt, coarse

1/2 tsp

Pepper, freshly ground

1/4 tsp

Salt

1 tbsp

Canola oil

2 tbsp

Olive oil, extra-virgin

4 tsp

White-wine vinegar

2 tbsp

Tangerine or orange juice

1

Salad