Spinach and Endive Salad with Mandarins and Coriander-Crusted Scallops
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- Mandarin Vinaigrette
- 2 tbsp extra-virgin olive oil
- Lemon zest, to taste
- 3 tbsp mandarin juice
- 4 tsp white-wine vinegar
- 1 tbsp shallots, minced or very thinly sliced
- Chopped fresh herbs
- 1 tsp coarse Dijon mustard
- Pinch salt & pepper
-
Salad - 5 cups torn endive
- 5 cups baby spinach
- 2 mandarins
- 2 tsp coriander seeds
- Good pinch salt & pepper
- 500g scallops, patted dry
- 1 tbsp extra-virgin olive oil
Method
- To make vinaigrette, release juice from mandarin by rolling it under palm of hand, then peel and squeeze. Whisk all ingredients in medium-sized bowl and set aside.
- Combine salad leaves and mandarin segments.
- Pound coriander seed in mortar and pestle with salt and pepper, and sprinkle over scallops.
- Heat extra-virgin olive oil in large frying pan over medium heat. Add scallops and cook until they form golden crust and are just opaque (2 mins each side).
- Serve scallops on salad. Add vinaigrette and toss.
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