Coriander Scallops with Orange-Ginger Dressing

Ingredients for Coriander Scallops with Orange-Ginger Dressing

• 45ml frozen orange juice concentrate, thawed

• 2 tablespoons white balsamic vinegar

• 45ml extra-virgin olive oil, divided

• 2 teaspoons minced peeled fresh ginger

• 1 tablespoon chopped fresh coriander

• 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

How to make Coriander Scallops with Orange-Ginger Dressing

Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and coriander 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 centre, 1 1/2 to 2 minutes per side.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.