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Coriander Scallops with Orange-Ginger Dressing

The crushed coriander forms a crispy scallop crust, and orange juice concentrate makes life easy.

Prep Time

        Prep and cook time: 25 minutes
        Yield: Serves 4


    •    8 cups mixed baby greens
    •    1 tbsp chopped fresh cilantro
    •    2 tbsps white balsamic vinegar
    •    2 tsps minced peeled fresh ginger
    •    3 tbsps extra-virgin olive oil, divided
    •    16 x sea scallops, side muscles removed
    •    3 tbsps frozen orange juice concentrate, thawed
    •    2 tbsps coriander seeds, coarsely crushed in resealable bag with mallet
    •    1 navel orange, peel and pith removed, cut between membranes unto segments


  1. Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.
  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.
  3. Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.

This great family recipe is thanks to bon appetit at


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