Fish

Blackened Scallops with Spinach Frisee Salad is for Dinner.

Blackened Scallops with Spinach Frisee Salad takes 30 minutes to prepare.

Blackened Scallops with Spinach Frisee Salad takes several minutes to cook.

Blackened Scallops with Spinach Frisee Salad makes 4 servings.

The ingredients for Blackened Scallops with Spinach Frisee Salad are:

VINAIGRETTE
2 tablespoons extra-virgin olive oil
2 tablespoons grapefruit or citrus juice
1 T seasoned rice vinegar
1 tablespoon minced shallot
2 teaspoons finely chopped spring herbs, such as chervil, chives, tarragon and/or dill
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
SALAD
6 cups baby spinach
6 cups torn fris?e
2 tangerines or oranges, segmented
2 tsp Paul Prudhomme Blackened Redfish Spice
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground pepper
1 pound dry sea scallops (see Note), patted dry
1 tablespoon canola oil

Here is how you make Blackened Scallops with Spinach Frisee Salad:

PREPARATIONTo prepare vinaigrette: Whisk olive oil, juice, vinegar, shallot, herbs, mustard, salt and pepper in a medium bowl.To prepare salad: Combine spinach, fris?e and tangerine (or orange) segments in a large salad bowl. Add the vinaigrette and toss to coat. Divide the salad among 4 plates.Coarsely grind or chop coriander seeds and combine with kosher salt and pepper in a small bowl. Sprinkle on both sides of scallops. Heat canola oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering but not smoking. Add the scallops and cook until they develop a golden brown crust and are just opaque all the way through, 2 to 3 minutes per side. Serve the scallops on the salad.TIPS & NOTESTip: To segment a tangerine or orange: Remove peel and white pith, then slice off both ends. Use a sharp knife to cut the segments from the surrounding membranes.Ingredient Note: Be sure to buy ?dry? sea scallops. ?Wet? scallops, which have been treated with sodium tripolyphosphate (STP), are mushy and less flavorful. Some scallops will have a small white muscle on the side; remove it before cooking.Serving Size: Makes 4 main dish servingsNumber of Servings: 4Recipe submitted by SparkPeople user VLLYGIRL.

The nutritional information for Blackened Scallops with Spinach Frisee Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 246.4

• Total Fat: 11.3 g
• Cholesterol: 37.4 mg
• Sodium: 560.1 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 2.3 g
• Protein: 22.3 g

The dietary needs meet for Blackened Scallops with Spinach Frisee Salad is Low Fat