Scallops are rich in omega three oil and low in calories. There are three types of scallops – sea scallops, bay scallops and calico scallops. They are all mollusks, and it is the muscle that opens and shuts the shell that we eat with such delight.
Never overcook them, and to be sure that they are well dried before cooking, so the surface sears, rather than steams. Scallops are muscles and will toughen with overcooking. Look for scallops with a moist surface and a sweet, fresh smell and do what we did – go to a fishery and sniff before buying. Try to get scallops that are labeled “dry.” This means they haven’t been treated with the preservative sodium tripolyphosphate. They are much more flavorful, better for you, and they seem to brown a little better. Frozen scallops generally are of a good quality and available year-round.
Coriander Scallops with Orange Ginger Dressing
3 Tbs frozen orange juice concentrate, thawed
2 Tbs white balsamic vinegar
3 Tbs extra-virgin olive oil, divided
2 tsp minced peeled fresh ginger
1 Tbs chopped fresh cilantro
2 Tbs coriander seeds, coarsely crushed in re-sealable 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
Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro 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 Tbs 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.
Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.