Thursday, March 3, 2011

Coriander Scallops with Orange-Ginger Dressing

There is a trend here. Fresh ingredients make the meal. If you have the time, shop for your ingredients the same day that you are going to eat them. Crisp greens and sweet sea scallops combined with cracked coriander, ginger, and orange, make a flavor-packed lunch or appetizer for dinner.

Bon Appetit is one of my favorite cooking magazines. I adapted this recipe to use paleo ingredients.

3 tablespoons frozen orange juice concentrate (no added sugar)
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons minced fresh ginger
1 tablespoon chopped fresh cilantro
Sea salt & pepper
2 tablespoons *crushed coriander seeds
16 sea scallops
8 cups mixed salad greens (Greens with arugula adds a nice spicey taste)
1 navel orange, peeled and cut into segments

*To crush coriander seeds, put them into a Ziploc bag and mash them with a mallet until completely broken up. If you don’t have a kitchen mallet, such as a meat tenderizer, use the edge of a can.

Whisk together the orange juice concentrate, vinegar, 1 tablespoon of oil, ginger, and cilantro in a bowl. Add salt and pepper to taste.

Dry scallops thoroughly. Season with salt & pepper and press coriander onto both sides. Heat 2 tablespoons of oil in a pan. Add the scallops and cook until lightly browned and cooked just until opaque, about 2 minutes per side.

Arrange greens on plates. Divide scallops onto each plate and drizzle the salads with dressing.

Hint: Any combination of citrus is a nice addition. I used some grapefruit wedges along with the orange.

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